Low Fat Coffee Roll
Indulge in the light and airy decadence of this Low Fat Coffee Roll, a guilt-free dessert bursting with rich coffee flavor and creamy goodness. Made with a delicate sponge cake infused with instant coffee and a luscious, tangy filling of non-fat Greek yogurt and light cream cheese, this recipe is the perfect treat for coffee lovers seeking a healthier option. With just 20 minutes of prep time and a few simple ingredients, this roll is surprisingly easy to make, yet impressive in presentation. Perfect for brunch, tea time, or a light dessert, serve it chilled for the ultimate melt-in-your-mouth experience. Low in fat but high in flavor, this coffee roll is a delightful way to treat yourself while staying mindful of health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons instant coffee powder
- 2 tablespoons hot water
- 4 large eggs
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 cup non-fat Greek yogurt
- 0.5 cup powdered sugar
- 4 ounces light cream cheese
Instructions
Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper, extending it over the edges for easy removal.
In a small bowl, dissolve the instant coffee powder in hot water to create a strong coffee mixture. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and lemon-colored, about 5 minutes.
Gradually add the granulated sugar to the beaten eggs, continuing to beat on high speed until well incorporated.
Add the dissolved coffee mixture and vanilla extract to the egg and sugar mixture, and beat until well combined.
Gently fold the flour mixture into the egg mixture in three stages, being careful not to deflate the batter.
Spread the batter evenly in the prepared pan and bake for 8-10 minutes or until the cake springs back when lightly touched.
Immediately after baking, loosen the edges of the cake and invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper carefully.
While the cake is hot, gently roll it up with the towel, starting from the short side. Allow it to cool completely, seam-side down.
In a medium bowl, beat the non-fat Greek yogurt and light cream cheese together until smooth. Slowly add the powdered sugar and beat until well combined to make the filling.
Once the cake is cool, unroll it gently and spread the filling evenly over the surface.
Roll the cake back up (without the towel) and place it seam-side down on a serving plate. Dust with additional powdered sugar if desired before serving.
Refrigerate the coffee roll for at least 30 minutes before slicing and serving for the best texture.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 220.2 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 427 mg | 33% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
