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.
Servings:
12
Nutrition
Facts:
Amount Per
Serving: Calories 122
Fat 21 g, Cholesterol
92 mg,
Sodium 197
mg,
Courtesy Of: http://diabeticgourmet.com
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