Lightened Up Banana Split Cake Roll

I remember feeling a similar euphoria when I made low carb raspberry cheesecake bites over the summer.  Any time I can have the taste of a fully loaded dessert without standing on the scale in terror and tears the next day, I’m a happy girl.
I’ve always been a fan of the Better Homes and Gardens cookbooks, but admittedly, I usually have to add a little bit of “this or that” to make the recipe really shine.  Usually, but not always.  This is one of those “skinny” cake recipes that needed no tweaking whatsoever!
 I made a batch of fresh, sugar-free whipped cream instead of using processed sugar-free whipped topping.  Making your own whipped cream is as simple as placing very cold heavy whipping cream into a very cold mixing bowl and whipping it with an electric mixer on high speed until heavy, stiff peaks form. It takes about 2 minutes or so.  To help the cream whip up, I place it into a stainless steel mixing bowl and toss the whole thing in the freezer for a couple of minutes before whipping.

Ingredients

• 5 egg whites
• 3 egg yolks
•  Nonstick cooking spray
• 1/2 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract (I substituted 1 teaspoon of Nielsen-Massey vanilla bean paste for a more intense vanilla flavor)
• 1/2 cup granulated sugar (I used Erythritol )
• 1 1/2 cups fat-free milk
• 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
• 1 cup sugar-free whipped dessert topping (I made my own whipped cream)
• 2 medium bananas, sliced
• 4-6 large fresh strawberries, sliced
• 2 tablespoons unsweetened chocolate ganache or sugar-free chocolate-flavor syrup

Directions

1. For cake
2. Place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes. Meanwhile, coat a 15x10x1-inch baking pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set aside. In a small bowl stir together cake flour, baking powder, and salt; set aside.
3. Heat oven to 350 degrees F. Add vanilla to egg yolks; beat with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in 1/4 cup of the sugar, beating on high speed until sugar is almost dissolved. Sprinkle flour mixture over egg yolk mixture; use a spoon or mixing spatula to gently fold in the flour, just until combined. Thoroughly wash beaters. Beat egg whites in a very clean bowl with an electric mixer on medium speed until soft peaks form (tips curl). Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold in the remaining egg whites. Spread batter evenly in prepared pan.
4. ....................

for full instruction please see : www.itsyummi.com

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