Ingredients 

• 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