Chocolate-Filled Cake Roll // Corrected Versi

INGREDIENTS:

22 1/2 Sheets (about 1 [14-ounce]
-box) low-fat honey graham
-crackers, divided
Cooking spray
3 c Fat-free milk
2 pk (3.4-oz) fat-free vanilla
-instant pudding mix
1 Tub (8-ounce) fat-free cream
-cheese
1 Tub (8-ounce) frozen
-reduced-calorie whipped
-topping, thawed
1/4 c Fat-free milk
2 tb Stick margarine or butter,
-softened
2 tb Honey
2 oz Unsweetened chocolate,
-melted
1 1/2 c Sifted powdered sugar

1. Arrange 7-1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7-1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 graham cracker sheets.

2. Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg

Cooking Light Magazine:Jan/Feb 1998