---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE-FILLED CAKE ROLL
  Categories: Diabetic, Cakes, Fillings
       Yield: 15 servings
  
            ===Cake===
       5    Eggs
     1/2 c  Sugar
       3 pk Sweet'n Low
       1 ts Vanilla extract
     3/4 c  All-purpose flour
       2 tb Cornstarch
       1 ts 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
   Submitted By LIR119@DELPHI.COM  On   SUN, 21 JAN 1996
   083110 -0500 (EST)
  
 -----