I enjoy eating healthily by coming up with delicious recipes.
Third Time Is a Charm
I decided this was the year to attempt a Yule log. The challenge was daunting, and doubly so, because I had to make it sugar-free for my diabetic hubby. However, I think after two lackluster results, I finally mastered the whole process. It's not totally sugar-free, but it's a very low-sugar/fat dessert that will be a perfect topper to your Yule/Christmas feast.
- 1 box Angel Food Cake mix
- 1.4 oz Instant Chocolate Jello pudding, sugar-free
- 1 container of cool whip, sugar-free
- 1 container of chocolate frosting, sugar-free
- Parchment paper
- Preheat oven to 350 F. Prepare angel food cake mix according to directions. Add chocolate pudding mix, and mix thoroughly. Line a deep cookie sheet with parchment paper, and then pour the angel food cake mixture on top, spread evenly. Bake the cake for about 10–15 minutes; careful, it will bake quickly. When it's baked through, take out of the oven and let set for about 15 minutes.
- Evenly spread the cool whip on the top of the cake; I used only about half of the container and it seemed to be plenty.
- Now, here's the tricky part, the part I had so much difficulty with. You need to test around the parchment paper and see if the cake will separate easily. You may have to use a pizza cutter around the edges of the pan to disconnect the cake that baked to the pan.
- Just gently try to separate the cake from the parchment at both ends; if it seems to be ready, take one end of the cake/parchment paper and start rolling to the other end, while rolling, slowly and GENTLY separate the parchment from the cake. Don't rush or force this process, or your cake won't come off in one piece.
- Then, I recommend that you refrigerate this for about an hour before frosting; it makes the frosting process much easier.
- After an hour, lather on the sugar-free chocolate frosting. It shouldn't look neat or smooth; remember, it's a log, and logs have rough, earthy bark.
- Decorate as you see fit. I suggest accents of fresh mint leaves with raspberries, arranged to look like mistletoe. Or you can just dust it with some confectioners' sugar, as I did.
- Keep refrigerated and enjoy!