===Cake===
5 Eggs
1/2 c Sugar
3 pk Sweet’n Low
1 ts Vanilla extract
3/4 c All-purpose flour
2 tb Cornstarch
1 ts Baking powder
===Filling===
2 c Skim milk
1 pk S/f chocolate instant
-pudding mix
===Topping===
2 ts S/f cocoa mix
Preheat oven to 400 degrees F. Grease and line the bottom of a 10×15″
jelly roll pan with waxed paper. Beat eggs in a large bowl with
electric mixer until fluffy. Sprinkle sugar, Sweet’n Low and vanilla
over eggs; continue beating for 2 minutes. Sift flour, cornstarch,
and baking powder together. Sprinkle half the mixture over batter;
fold in with spatula. Repeat with remaining flour mixture. Spread
batter evenly in pan. Bake on center rack in oven for 10 to 12
minutes or until cake is golden and springs back when lightly
touched. Arrange a towel on work surface and cover with aluminum
foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll
style, with towel as a guide. Leave cake rolled until it cools into
jelly roll shape. Meanwhile, to make filling, blend milk with pudding
mix according to package directions. Refrigerate pudding until it
thickens. Unroll cake, spread evenly with pudding, and reroll.
Sprinkle sugar-free cocoa over the top to decorate. Cut into 1″
slices and serve.
Nutritional information per serving: Carbohydrates – 21g; Protein –
5; Fat – 2g; Calories – 122; Fiber – .2g; Sodium – 197mg; Cholesterol
~ 92mg. Exchanges per serving: 1 Fruit exchange plus 1/2 Skim milk
exchange plus 1/2 Fat exchange
NOTE: This cake can also be filled with a sweet fruit spread, using 1
1/4 cup spread. Recipes for a few follow. NF
Nutritional information per serving using fruit spread: Carbohydrates
~ 15g; Protein – 3g; Fat – 2g; Calories – 88; Fiber – .5g; Sodium –
46mg; Cholesterol – 91.
Exchanges per serving: 1 Starch exchange
Yields
1 servings