Easy Chicken Alfredo & Lemon Angel Cake Roll

Welcome back to Someone’s In The Kitchen! This week we have a couple recipes to share with you guys that are a little lower in fat than our usual fair. A lighter version of an Italian favorite and lovely dessert that’s perfect for Spring! On our menu is: Easy Chicken Alfredo & Lemon Angel Cake Roll. So pull up a chair at our table and enjoy! 🙂

Easy Chicken Alfredo –
(Taste of Home)

Who among us doesn’t love Fettuccine Alfredo? However one thing we do not love is all the fat and calories that accompany the yummy Italian dish am I right? This Easy Chicken Alfredo is a lighter and delicious alternative! Plus it takes no time at all to whip up so it’s perfect for a busy week day night. We only made a couple changes to the recipe; we couldn’t find butter flavored sprinkles so we just used a tablespoon of butter and we left out the olives. Also, it only makes two servings so you might want to double the recipe. The creamy alfredo sauce with chicken, the sweet taste of sundried tomatoes, parsley, and parmesan cheese makes this dish a hit!

3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter flavored sprinkles
1 garlic clove, minced
2 tablespoons grated parmesan cheese
2 tsp. minced fresh parsley
1/8 tsp. coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives

Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine cottage cheese, evaporated milk, butter sprinkles and garlic; cover and process until smooth.

Transfer to a microwave-safe bowl. Stir in the parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture. Yield: 2 servings.

(3/4 cup pasta with 2/3 cup chicken mixture equals 343 calories and 7 fat grams.)

Lemon Angel Cake Roll
(Taste of Home)

If you’re looking for a light and lower in fat dessert then this Lemon Angel Cake Roll will be your best friend. We have been trying to cut back on baking desserts with a lot of calories so when we saw that this cake only had 243 calories and 1 gram of fat per slice, we knew it was right up our ally! Plus it allows us to keep up our beloved hobby of baking minus all the fat. The cake was really easy and fast to whip up…the only downside is that it does require quite a few egg whites so make sure you have plenty of eggs on hand. Making the lemon curd filling was a little bit more of an involved process but it’s worth it! The light and airy texture of the cake (tastes very much like an Angel Food Cake) with the sweetness of the lemon curd is a delish combo and the perfect dessert for a warm Spring day!

9 egg whites
1-1/2 tsp. vanilla extract
3/4 tsp. cream of tarter
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoons confectioners’ sugar

Filling:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners’ sugar

Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time. Carefully spread batter into prepared pan. Bake at 350 for 15 -20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towl dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towl jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg; return all to the Pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.

Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate’ sprinkle with additional confectioners’ sugar. Yield: 10 servings.

(1 slice equals 243 calories and 1 fat gram.)

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2 Responses to Easy Chicken Alfredo & Lemon Angel Cake Roll

  1. Parttimesleuth says:

    Both recipes sound delicious! My question, is it hard to roll a cake without it cracking? I’ve never tried it before. How deep should the jelly roll pan be?

  2. Thanks! Actually I was surprised that this particular cake wasn’t hard to roll. Usually I’m so nervous to roll a cake because they do tend to crack very easily. We make Pumpkin Cake Rolls every year around the holidays and I always get my mom to roll the cake for me because it’s so prone to cracking lol. But this cake was a little thicker so that may have made a difference. Just make sure that you put a lot of powdered sugar on the surface as well as the cake and roll it up gently. We always use a regular size cookie sheet to make the cake in and it seems to be deep enough. Hope you try this recipe, it’s delish! 🙂

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