Chocolate Filled Cake Roll

?Cake? 5 Eggs

1/2 c Sugar

3 pk Sweet'n Low

1 t Vanilla extract

3/4 c All-purpose flour

2 tb Cornstarch

1 t 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 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, 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 Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess Formatted by: Nancy Filbert; April, 1995