Ingredients:
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate
instant pudding mix
Topping:
2 teaspoons sugar-free cocoa
mix
Instructions:
Preheat oven to 400F.
Grease and line the bottom
of a 10x15" 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,
using towel as a guide.
Leave cake rolled until it
cools into jelly roll shape.
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.
Lightly sprinkle sugar-free
cocoa over the top to decorate.
Cut into 1" slices and serve.
Serves: 12
Nutrition Facts:
Serving: 1inch slices
Calories 122 g
Fat 2 g,
Cholesterol 92 mg,
Sodium 197 mg
Carbohydrates 21 g
Recipe found on:diabeticgourmet.com
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