Makes 12 1-inch servings
Ingredients
- Cake:
- 5 eggs
- 1/2 cup sugar
- 3 packets of Splenda
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- Filling:
- 2 cups skim milk
- 1 package sugar-free chocolate instant pudding mix
- Topping:
- 2 teaspoons sugar-free cocoa mix
Directions
- Preheat oven to 400°
- Grease and line the bottom of a 10” x 15" jelly roll pan with waxed paper;
- Beat eggs in a large bowl with electric mixer until fluffy;
- Sprinkle sugar, Splenda, 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.
Calories: 122
Sodium: 197 mg
Cholesterol: 92 mg
Fat: 2 grams
Carbohydrates: 21 grams
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
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