How To make Lemon Roll (Low Fat)
Ingredients
1
vegetable cooking spray
1
cup
flour, cake, sifted
1
teaspoon
baking powder
1/4
teaspoon
salt
2
each
egg whites
1/8
teaspoon
cream of tartar
1/2
cup
egg substitute, frozen, thawed, or 2 eggs
2/3
cup
sugar
1/3
cup
water
1
teaspoon
vanilla extract
3
tablespoon
powdered sugar
LIGHT
LEMON FILLING :
2/3
cup
sugar
3
tablespoon
cornstarch
2/3
cup
water
1
each
egg yolk
1/4
cup
lemon juice, fresh
2
teaspoon
lemon zest, grated
Directions:
NOTE: Prepare filling a few hours before making the cake so that it has time to set up and chill.
FILLING: In a small saucepan, combine sugar and cornstarch. Stir in 2/3 cup water. Cook over medium-low heat, stirring constantly, until mixture becomes translucent, thickens and bubbles, 6 to 8 minutes. Cook 1 minute longer. Remove from heat.
In a small bowl, beat 1/2 of hot mixture into egg yolk, then stir back into saucepan. Cook, stirring, 1 minute longer. Stir in lemon juice and lemon zest. Pour into a small bowl. Press plastic wrap directly on surface. Refrigerate at least 3 hours, or until very cold.
CAKE: Preheat oven to 375 degrees. Coat a 10x15 inch jelly roll pan with cooking spray. Line bottom of pan with wax paper, trim off excess paper from edges and coat again with cooking spray. On a sheet of wax paper, combine flour, baking powder and salt.
In small bowl of electric mixer, beat egg whites with cream of tartar on high speed til firm peaks form; set aside. In large bowl of electric mixer, beat egg substitute until thick and creamy, about 1 minute; lower speed. Gradually add sugar, beating constantly, until mixture is very thick, about 2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture, stirring until combined. Fold in beaten egg whites. Spread batter evenly in prepared pan.
Bake 12 to 13 minutes, or until cake just begins to pull away from the sides of the pan and springs back when lightly pressed with a small metal spatula.
Loosen cake around edges with a knife. Invert pan onto a clean kitchen towel dusted with 2 tb. powdered sugar; peel off wax paper. Gently roll up cake and towel together from short end. Place roll, seam side down, on a wire rack; let cool completely.
When cool, unroll cake carefully. Spread with Light Lemon Filling. To start rerolling, lift end of cake with towel. Place roll, seam side down on serving platter. Dust with remaining 1 tb. powdered sugar.
How To make Lemon Roll (Low Fat)'s Videos
I'm Losing Weight Eating THIS Cinnamon Roll Recipe EVERYDAY | Cooks in JUST 1 MINUTE!!!
I eat this high protein low calorie cinnamon roll recipe almost every day and I'm losing weight doing it. It's my new favoirte healthy dessert recipe and it takes just 1 minute to cook. I love the cinnamon roll has just 250 calories, 35g of protein, and 0 grams of sugar - yep it's totally sugar free! Anyway, I hope you enjoy it as much as I do.
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Things I used to make this low calorie cinnamon roll recipe:
Protein Powder:
Self Rising Flour:
0 Calorie Granulated Sweetener:
0 Calorie Confectioners Sweetener:
Cinnamon:
I recommend eating these the day you make them. They can harden up a little if you store them for more than a few hours. If you do store them cover them tightly in plastic wrap.
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Healthy Lemon Blondies that are super High in Protein
Protein Lemon Blondies that have over 100G of Protein! ANabolic Dessert that will keep in the fridge for 2-3 days :) My cookbook is out now:
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Macros whole Recipe incl. frosting: 954 Cal, 99C, 14F, 103P
Ingredients Blondies:
- 80g flour
- 20g coconut flour
- 20g stevia
- 45g Vanilla Protein Powder (Whey or Whey/Casein Blend)
- 3 lemon zest and juice from 1 lemon
- 200g nonfat cottage cheese
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
Ingredients Frosting:
- 75g nonfat cream cheese
- 75g nonfat greek yogurt
- 10g whey vanilla powder
- 1/2 lemonjuice
OPTIONAL:
- 1 tsp liquid stevia
Bake for 40 min at 160°C(320°F) Upper lowerhHeat mode! Temp of cake should have over 94°C(200°F). Enjoy :)
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How to make Protein Lemon Cake | Low Calorie High Protein Dessert Recipe | Healthy Anabolic Meal
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Low Carb Sweet and Zesty Lemon Bars - Keto Lemon Fat Bombs
Low carb lemon bars. A sweet and zesty low carb treat with the right macros to keep a keto diet in balance. You may even consider this a fancy lemon fat bomb. Enjoy!
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For the crust:
2 cups Almond flour
Sugar substitute equal to 1/2 cup regular sugar
1/2 tsp almond extract
1 cup unsalted butter (2 sticks), melted
For the lemon filling:
Sugar substitute equal to 1 1/2 cups regular sugar
1/4 cup Almond flour
4 large room temperature eggs, beaten
4 lemons, zested and juiced
1/4 tsp xanthan gum
Powdered Stevia for topping
After cooling for 1 hour, refrigerate for at least 2 hours
Recipe divided by 12
286 calories / 2.79g carbs / 6.56g protein / 27.25g fat
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
This channel receives compensation for purchases through affiliate links.
No Carb No Fat Dinner #dinner #weightloss
How to Make Heavy Cream at Home
Heavy Cream also known as Heavy Whipping Cream can be expensive and not available always. So here's the easiest homemade heavy cream substitute. You can make a perfect heavy cream with just 2 Ingredients...milk and butter.
DIY Heavy Cream:
2/3 cup whole milk
1/3 cup melted butter
OR
7/8 cup half-and-half
1/6 cup butter
Whisk well, until combined and it’s ready to use!
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