Swiss Rolls are one of the most delicious and festive recipes for the holiday season, and now you can make WW Swiss Rolls for just 5 WW points per serving! Swiss rolls are such a whimsical treat. With their swirly design and perfect balance of cake and filling, what’s not to love?
This Swiss Roll recipe is easy to make and has a simple ingredient list. The cake base actually contains real granulated sugar instead of a zero-calorie sweetener, but you can use either one. What helps lighten it up is that it uses unsweetened applesauce in place of butter or oil. Then, for the filling, we are using the low-calorie, zero-sugar jello pudding mix! I used the white chocolate flavor, which is perfectly creamy and balances with the dark chocolate taste of the cake. I love how decadent this recipe is; you really only need one slice to be satisfied. It is super chocolaty.
After you assemble and roll the cake, you can let it chill; then, you are ready to serve and enjoy it! You can serve it on a platter with powdered sugar, fruit, nuts, or whatever you like. It’s easy to make an eye-catching presentation with this dessert since it has such a unique look. You can also include it on a dessert spread with other yummy and lightened-up recipes from my baking recipe collection.
Why You Should Try This Recipe
- It’s festive! Embrace the holiday season with this delightful cake recipe. You’ll certainly impress your loved ones in the process.
- It’s easier than you think. Although the design of this cake looks like it would be complicated to make, it is actually incredibly easy, even for beginner bakers.
- You can experiment with flavors. Don’t feel like you have to use the same flavor of jello pudding as I did; you can switch it up and use whichever flavor you like. This recipe is very adaptable.
Recipe Overview
- Serving Size: 1 slice (86g)
- Number of Servings: 12
- Time to Cook: 12 minutes (+4 hours Resting Time)
- WW Points Per Recipe: 5 WW points per serving, 54 points for the entire batch (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Swiss Roll
- ⅔ cup All-purpose flour
- 5 tbsp Unsweetened cocoa powder
- 1 ¼ tsp Baking powder
- ½ tsp Table salt
- ⅔ cup Granulated sugar
- 5 Eggs
- 2 ½ tbsp Unsweetened applesauce
- 1 tsp Vanilla extract
- Filling:
- 1 package Sugar-free, low-calorie Jello pudding mix (preferably white chocolate or vanilla)
- 2 cups fat-free milk
- Powdered sugar (or zero-calorie replacement) for dusting
Instructions for making Weight Watchers Swiss Roll
- Preheat oven to 350°F and line an 11×7 baking sheet with parchment paper.
- To make the cake batter, first, mix all of the dry ingredients (minus the sugar) with a whisk until there are no lumps. Separately, whip the eggs and granulated sugar until light and frothy. Then, add the remaining wet ingredients and mix to combine.
- Mix the dry ingredients with the wet ingredients. Do not overmix; you can stop once everything is thoroughly distributed. Transfer the batter to the prepared baking sheet and spread it in an even layer. Tap it on the counter to pop any bubbles.
4. Bake the cake for about 12 minutes or until it is springy to the touch. Do not overbake it, as it will not properly roll.
5. Set down a clean linen and sprinkle it with powdered sugar (or its replacement, as I used). Flip the hot cake, top side down, onto the towel and peel away the parchment. Sprinkle with more powdered sugar and roll the cake tightly into the towel. Allow the cake to rest for 1-2 hours until completely cool.
6. Prepare the jello pudding filling as instructed on the package using 2 cups of fat-free milk. For a thicker consistency, reduce the amount of milk and incorporate some Greek yogurt or powdered sugar. I opted for the regular pudding, which can be a bit messy when served but still maintains its shape within the Swiss roll.
7. Once the cake is cool, spread the filling evenly over the top and carefully reroll the cake. Wrap the cake in parchment or plastic wrap and freeze for 1 hour, then move to the refrigerator and chill until set (or overnight for best results).
8. Unwrap the Swiss roll, slice off the ends, and sprinkle powdered sugar or powdered sugar replacement over the top. (I used the powdered sugar replacement here to avoid making the dessert higher in points). Slice into 12 even slices.
Variations and Substitutions
- Swiss Roll with Jam: skip the pudding mix and use your favorite flavor of jam for the filling instead! Or, you can mix some jam into the pudding to make the filling both fruity and creamy.
- Splurge Version: You can use regular pudding instead of the low-calorie pudding if you wish. You can also make a delicious ganache or glaze to coat this with instead of using a powdered sugar replacement.
- Lower The Points: Feel free to make this recipe with a zero-calorie replacement for the granulated sugar. This will reduce the Weight Watchers points!
- Topping and Serving Ideas: enjoy this Swiss roll with fresh fruit, whipped cream, fat-free cool whip, or even ice cream! Honestly, this cake tastes amazing, with so many different accompaniments. I also like to enjoy it with hot coffee or tea.
Tips and Tricks for Making Weight Watchers Swiss Roll
- It is crucial that you roll the cake in the towel while it is still hot. If you wait too long to roll it up, then it will crack later on.
- Make sure to spread the cake batter in the pan as evenly as you can. You’ll also want to use the flattest baking sheet that you have.
- Store this Swiss roll in the refrigerator since the filling has milk. This cake will stay fresh for about 3 to 4 days. You can try to freeze it, but the filling texture might slightly change when thawed.
Related Recipes
Coconut Raspberry Chocolate Cake
Double Chocolate Banana Pudding Loaf
Weight Watchers Swiss Roll
Ingredients
- ⅔ cup All-purpose flour
- 5 tbsp Unsweetened cocoa powder
- 1 ¼ tsp Baking powder
- ½ tsp Table salt
- ⅔ cup Granulated sugar
- 5 Eggs
- 2 ½ tbsp Unsweetened applesauce
- 1 tsp Vanilla extract
Filling
- 1 package Sugar-free, low-calorie Jello pudding mix (preferably white chocolate or vanilla)
- 2 cups fat-free milk
- Zero-calorie powdered sugar (or the real sugar), for dusting
Instructions
- Preheat oven to 350°F and line a 11×7 baking sheet with parchment paper.
- To make the cake batter, first, mix all of the dry ingredients (minus the granulated sugar) with a whisk until there are no lumps. Separately, whip the eggs and granulated sugar until light and frothy. Then, add the remaining wet ingredients and mix to combine.
- Mix the dry ingredients with the wet ingredients. Do not overmix; you can stop once everything is thoroughly distributed. Transfer the batter to the prepared baking sheet and spread it in an even layer. Tap it on the counter to pop any bubbles.
- Bake the cake for about 12 minutes or until it is springy to the touch. Do not overbake it, as it will not properly roll.
- Set down a clean linen and sprinkle it with powdered sugar (or replacement, as I used). Flip the hot cake, top side down, onto the towel and peel away the parchment. Sprinkle with more powdered sugar and roll the cake tightly into the towel. Allow the cake to rest for 1-2 hours until completely cool.
- Prepare the jello pudding filling as instructed on the package using 2 cups of fat-free milk. For a thicker consistency, reduce the amount of milk and incorporate some Greek yogurt or powdered sugar. I opted for the regular pudding, which can be a bit messy when served but still maintains its shape within the Swiss roll.
- Once the cake is cool, spread the filling evenly over the top (leaving some room around the edges) and carefully reroll the cake. Wrap the cake in parchment or plastic wrap and freeze for 1 hour, then move to the refrigerator and chill until set (or overnight for best results).
- Unwrap the Swiss roll, slice off the ends, and sprinkle powdered sugar or powdered sugar replacement over the top. (I used the powdered sugar replacement here to avoid making the dessert higher in points). Slice into 12 even slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
