Pear-Raspberry Jelly Roll Shortcakes

ChubbyBunny

INGREDIENTS

Topping
2 ripe red-skinned pears, cored and thinly sliced
1⁄4 cup sugar
1⁄2 pint raspberries

Jelly Roll
1 Tbsp plus 1⁄2 cup cake flour (not self-rising)
1⁄2 tsp baking powder
5 large egg whites, at room temperature
3⁄4 cup granulated sugar
1⁄2 cup fat-free egg substitute
1 tsp vanilla extract
2 Tbsp minced crystallized ginger
Confectioners’ sugar, for dusting
1⁄2 cup reduced-calorie raspberry preserves
1 1⁄3 cups reduced-calorie whipped topping, thawed

PREPARATION

1. Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.

2. Jelly Roll: Heat oven to 400°F. You’ll need a 15½ x 10½ x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder.

3. In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.

4. In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes.

5. Dust a clean kitchen towel with confectioners’ sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes.

6. Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll.

7. To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners’ sugar.

* Nutrition Facts
* Yield 10 servings
* Amount Per Serving
* Calories 191
* Total Fat 1g
* Saturated Fat 1g
* Cholesterol NA
* Sodium 81mg
* Total Carbohydrates 44g
* Dietary Fiber 2g
* Protein 4g

ChubbyBunny

INGREDIENTS

Topping
2 ripe red-skinned pears, cored and thinly sliced
1⁄4 cup sugar
1⁄2 pint raspberries

Jelly Roll
1 Tbsp plus 1⁄2 cup cake flour (not self-rising)
1⁄2 tsp baking powder
5 large egg whites, at room temperature
3⁄4 cup granulated sugar
1⁄2 cup fat-free egg substitute
1 tsp vanilla extract
2 Tbsp minced crystallized ginger
Confectioners’ sugar, for dusting
1⁄2 cup reduced-calorie raspberry preserves
1 1⁄3 cups reduced-calorie whipped topping, thawed

PREPARATION

1. Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.

2. Jelly Roll: Heat oven to 400°F. You’ll need a 15½ x 10½ x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder.

3. In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.

4. In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes.

5. Dust a clean kitchen towel with confectioners’ sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes.

6. Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll.

7. To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners’ sugar.

* Nutrition Facts
* Yield 10 servings
* Amount Per Serving
* Calories 191
* Total Fat 1g
* Saturated Fat 1g
* Cholesterol NA
* Sodium 81mg
* Total Carbohydrates 44g
* Dietary Fiber 2g
* Protein 4g

BxMom

OMG That looks so good.

Thanks for this one.