4 eggs or equivalent in egg substitute 1 teaspoon vanilla extract 3/4 cup pourable Sugar Twin 3/4 cup Aunt Jemima Reduced Fat Pancake Mix 1 (4-serving) package Jell-O sugar-free instant white chocolate pudding mix 1/3 cup Carnation Dry Milk Powder 3/4 cup Yoplait plain fat-free yogurt 1/2 cup water 3 to 4 drops red food coloring 1/2 teaspoon peppermint extract 1 cup Cool Whip Free 3 to 4 drops green food coloring 2 tablespoons flaked coconut
Preheat oven to 400 degrees. Line a 15 1/2- by 10- by 1-inch pan with waxed paper and spray paper with butter-flavored cooking spray. In a blender container, combine eggs and vanilla extract. Cover and process on blend until frothy. Add 1/2 cup Sugar Twin. Continue processing on blend until smooth. Add pancake mix. Process on blend until combined. Pour mixture into prepared pan. Bake for 6 to 8 minutes. Loosen sides with a knife. Place a clean cloth over top, turn pan over and gently remove cake from pan. Carefully peel waxed paper off cake. Starting at narrow end, roll cake with towel inside. Cool for 30 minutes. In a large bowl, combine dry pudding mix, dry milk powder, yogurt and water. Mix well using a wire whisk. Blend in red food coloring and peppermint extract. In a small bowl, gently combine Cool Whip Free and green food coloring. Carefully unroll jelly roll and remove towel. Spread red pudding mixture over top. Re-roll and place on serving plate, seam-side down. Spread green-colored topping over top of roll. Evenly sprinkle coconut over top. Refrigerate at least 30 minutes. Cut into 8 servings.
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