For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder. Set aside. In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread. TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berrie mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 10|
|Calories from Fat: 72 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.4mg||8 %|
|Sodium 157.3mg||5 %|
|Potassium 335.1mg||9 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 72.6g|
|Protein 12.7g||18 %|
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Calories per serving: 413
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