Line the bottom and sides of a 15" x 10" x 1" baking pan with foil; set aside. Sift together the 3/4 cup powdered sugar and flour; repeat sifting twice. In a large mixer bowl, beat the egg whites, cream of tartar, vanilla extract and salt with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar just 1 Tablespoon at a time, beating till stiff peaks form (tips stand straight). Sift about one-third of the flour mixture over the egg whites; fold in lightly by hand. Repeat, folding in the remaining flour mixture one third at a time. Spread the batter evenly in the prepared baking pan. Bake at 350? for 20 minutes, or until done. Cool in pan on wire rack for 5 minutes. Invert onto a clean dry kitchen towel which has been sprinkled with powdered sugar. Carefully peel off the foil. Starting at the narrow end, roll warm cake and towel together; cool, seam side down, on a wire rack. Meanwhile, stir together the yogurt and the thawed dessert topping. Unroll the cooled cake and remove towel. Spread the yogurt mixture evenly to within 1" of the edges. Again starting at the narrow end, reroll the cake. Place in plastic wrap. Cover cake and chill in the refrigerator for up to 6 hours. Before serving, sprinkle cake roll with additional powdered sugar, if desired. From: _Better Homes & Gardens Creative Ideas - Low Calorie_ Summer 1986. Note: The nutritional analysis given by BH&G and the nutritional analysis given by MasterCook are disparate. Posted to EAT-L Digest 24 Jul 96 Date: Wed, 24 Jul 1996 23:11:06 -0600 From: Ilene Warfield
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 164.6mg||6 %|
|Potassium 181.9mg||5 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.9g|
|Protein 11.4g||16 %|
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Calories per serving: 104
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