Raspberry Roulade, Corn Dogs

DEAR SOS: Do you think you could persuade Gratis restaurant in Brentwood to part with the recipe for their delicious low-fat vanilla bean cheesecake?

--MADDIE

DEAR MADDIE: Unfortunately, the recipe for the cheesecake is a secret that Gratis is unwilling to divulge. In good faith, however, they provided the only recipe they are willing to share--a raspberry roulade that is quite nice for this time of year. We decided to print it for those who would like to beef up their low-fat dessert recipe repertoire.

DEAR SOS: Would you provide me a recipe for corn dogs? I had the recipe but lost it.

--CHAI

DEAR CHAI: Children love helping prepare these tasty snacks. We suggest having children assemble the snacks and leaving the frying to adults--for safety’s sake.

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RASPBERRY ROULADE

14 egg whites, at room temperature 1/2 cup honey, warmed 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1/2 teaspoon grated orange zest 1 cup sifted whole-wheat pastry flour 1/2 cup seedless raspberry preserves 2 pints raspberries

Line 10x15-inch jelly roll pan with parchment paper.

In large mixing bowl, beat egg whites until frothy. Drizzle in warmed honey and beat egg whites until stiff. Sprinkle whites with lemon juice, vanilla and orange zest and fold in. Sprinkle flour over whites and fold in gently, making sure not to overmix.

Spoon batter into prepared pan, smoothing top with spatula. Bake at 325 degrees 15 minutes, or until golden brown. Sides of cake should not pull away from pan.

Cover pan with damp kitchen towel and place on rack to cool 10 to 15 minutes.

When ready to assemble, place sheet of parchment paper on flat surface. Loosen edges of cake with spatula and invert over parchment paper. Lift off pan and carefully remove baked parchment paper by folding far edge back and gently pulling paper toward you. Do not lift parchment quickly, or cake will tear.

Just before serving, spread thin layer of preserves evenly over cake. Arrange raspberries over entire cake surface. Roll up cake lengthwise, using parchment to lift edges as cake rolls. Place cake, seam side down, on serving plate and slice just before serving.

Makes 8 servings.

Each serving contains about:

216 calories; 91 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 8 grams protein; 1.72 grams fiber.

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CORN DOGS

1 cup flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 2/3 cup cornmeal 2 tablespoons shortening 1 egg, lightly beaten 3/4 cup milk 1 pound hot dogs Oil for deep-frying Catsup, mustard

Sift together flour, sugar, baking powder and salt in bowl. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal.

Mix egg and milk in separate bowl. Then stir into cornmeal mixture until blended. Insert wooden skewer into end of each frank. Coat evenly with batter. Fry until brown in deep oil heated to 375 degrees. Drain on paper towels. Serve with catsup and mustard.

Makes 10 servings.

Each serving contains about:

289 calories; 781 mg sodium; 52 mg cholesterol; 19 grams fat; 20 grams carbohydrates; 8 grams protein; 0.09 gram fiber.