Weight Watchers Swiss Roll

Print Recipe

5 from 1 vote

Swiss roll chocolate cake with white chocolate pudding filling.

Prep Time20

Cook Time12

Resting Time4

Total Time4 30

Course: Baking, Dessert

Keyword: Christmas Cake, Swiss Roll, weight watchers

Servings: people

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 11x7 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

5 WW points per serving

Nutrition