---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Chocolate, Low-fat
       Yield: 10 servings
     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
      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.