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Raspberry Jelly Rolls
½ cup low-fat buttermilk
½ cup whole grain oat flour
1 large egg white, lightly beaten
½ teaspoon baking soda
¼ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon water
Butter-flavored cooking spray
2 tablespoons + 2 teaspoons 100% fruit raspberry spread
1/8 teaspoon unsweetened cocoa powder (optional)
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and
water. Whisk until just blended. Let stand for 10 minutes.
Heat a large, nonstick skillet over medium heat until it is hot enough for a spritz of water
to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with
cooking spray. Return the pan to the heat. Pour two 1/4-cup dollops of batter onto the
skillet (half of the batter should remain). Cook for 2 minutes, or until bubbles appear on
the tops and the bottoms are golden brown. Flip. Cook for 2 minutes, or until browned on
the bottom. Transfer the finished "cakes" to a cutting board or flat work surface. Re-spray
the pan and cook the remaining batter to make 4 total.
Place the finished "cakes," with the sides that were cooked first, facedown on your work
surface. Spread each evenly with 2 teaspoons of the fruit spread, leaving about 1/2" of
one edge bare. Gently roll each "cake" from the filled edge to the bare edge into a tube
shape, being careful that the spread does not gush out. Arrange them on a serving plate,
seam sides down. Transfer the cocoa powder, if desired, to a fine sieve or sifter and
lightly dust the tops of the rolls evenly with the cocoa. Serve immediately.
Makes 4 Servings
Nutritional Info Per Serving: 84 calories, 4 g protein, 14 g carbs, 1 g fat,
2 mg cholesterol, 1 g fiber, 351 mg sodium