Cocoa roll:

3/4 C. flour
3/4 C. sugar
1 t. vanilla extract
1/4 t. each, baking soda and salt
4 eggs, separated and at room temperature
1/4 C. plus 2 t. unsweetened cocoa powder

Mint filling:

1/2 package, whipped topping mix
1/2 C. low fat milk
3/4 C. marshmallow cream
1/4 t. peppermint extract
4 drops green food coloring
Mint sprigs, for garnish

To prepare the cocoa roll, preheat the oven to 375°F. Line the bottom of a jelly-roll pan with wax paper and spray with nonstick spray. Sift the flour, cup of the cocoa, the baking soda and salt over another sheet of wax paper to combine.

With an electric mixer on high speed, beat the egg yolks and vanilla in a medium bowl until lemon colored and thickened, about 5 minutes. Add cup sugar and beat until pale and thickened, 2 minutes more. Set aside.

With clean beaters, in another medium bowl, beat the egg whites at medium speed until very soft peaks form, 1 to 2 minutes. Gradually beat in the remaining cup sugar until stiff peaks form. Fold the yolk mixture and about of the cocoa mixture into the egg whites, just until combined. Fold in the remaining cocoa mixture in 2 additions, just until combined. Do not overmix. Evenly spread the batter into the prepared pan. Bake in the preheated oven until the top springs back when lightly touched, 12 to 14 minutes. Do not overbake or the cake will crack when rolled.

Carefully invert the hot cake on a tea towel and remove the wax paper. Sift the remaining 2 teaspoons of cocoa powder on top. Starting with the short side, roll up the cake and set seam-side down on a rack to cool completely.

To prepare the filling, beat together the topping mix and milk in a medium bowl with an electric mixer, according to package directions. Add the marshmallow creme, peppermint extract and food coloring and beat until combined. To assemble the cake, spread the filling over the unrolled cake to within 1 inch of the edges. Roll up the cake and place it seam-side down on a serving plate and chill 1 hour. Using a serrated knife, slice into 12 pieces and garnish with the mint sprigs.

Serves 12.

Nutritional content per serving: 129 calories; 2 grams total fat; 71 milligrams cholesterol; 105 milligrams sodium; 25 grams total carbohydrates; 3 grams protein.

Source: Weight Watchers