Peanut Butter and Raspberry Jellyrolls

Cooking spray
2 tablespoons plus 1/2 cup cake flour
1/4 cup salted dry-roasted peanuts
3/4 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, separated
3/4 cup granulated sugar
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1/2 cup confectioners' sugar plus extra
1 cup seedless raspberry jam

Heat oven to 400 degrees F. With spray, coat 2 (15 1/2 x 10 1/2 x 1-inch) jellyroll pans. Line with wax paper. Coat paper with spray; dust each with 1 tablespoon flour.

In food processor, process 1/2 cup flour, the peanuts, baking powder and salt until peanuts are finely ground.

In medium bowl, beat whites until foamy. Gradually beat in 1/2 cup granulated sugar. At high speed, beat whites until stiff, yet billowy peaks form. In large bowl, beat yolks, remaining 1/4 cup sugar, the peanut butter and vanilla extract for 2 minutes. At low, beat in half the flour mixture. Stir in large spoonful whites to loosen batter; fold in remaining flour mixture, then remaining whites.

Spread 2 cups batter into each prepared pan. Bake 5 minutes, until center of cake springs back when lightly pressed. Sieve 1/2 cup confectioners' sugar over 2 kitchen towels. Invert 1 cake on each towel. Remove pan; peel off paper. Let cool 2 minutes. From long side, roll up each cake in towel; cool, seam side down, on rack.

Unroll cakes. Spread 1/2 cup jam over each, with 1/2-inch border; roll up. Cut each crosswise into 14 jelly rolls. Dust with extra confectioners' sugar.

Per serving: Makes 28 mini jelly rolls. Per mini roll: 170 calories, 3 g protein, 31 g carbohydrate, 4 g fat, 1 g fiber, 66 mg cholesterol, 90 mg sodium