About

Make this for: Snack

Category: Desserts

This Recipe Makes: 15 Serving(s)

What you'll need

• 5 med eggs
• 1/2 cup sugar
• 3 packet(s) Sweet`n Low
• 1 tsp. vanilla extract
• 3/4 cup all-purpose flour
• 2 tbsp. cornstarch
• 1 tsp. baking powder

Instructions

• Step 1
  Preheat oven to 400 degrees.
• Step 2
  Grease and line the bottom of a 10 x 15-inch jelly roll pan with waxed paper.
• Step 3
  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.
• Step 4
  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.
• Step 5
  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.
• Step 6
  Filling: 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-inch slices and serve.

Diabetic Exchanges

• Starch: 1
• Fruit: 1
• Fat: 1/2
• Milk/Dairy: 1/2