Title: Chocolate raspberry roll cake
 Categories: Cakes, Chocolate, Low-fat
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
    3/4 c  Flour
    1/3 c  Unsweetened cocoa
      1 ts Baking powder
    3/4 c  Egg substitute
      1 c  Brown sugar
    1/3 c  Water
      1 ts Vanilla
      1 ts Instant coffee dissolved in
           -1 ts water

MMMMM--------------------------FILLING-------------------------------
     15 oz Skim milk Ricotta cheese
  1 1/2 tb Vanilla
  3 1/2 tb Sugar
      2 c  Raspberries
      1 ts All fruit raspberry spread
 
  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.