Chocolate Swiss Roll, Diabetic

Something lighter for the Swiss leg of ZWT 7.

• Ready In: 27 mins
• Serves: 12

Ingredients

• CAKE

• 4  eggs, separated
• 1⁄2 teaspoon cream of tartar
• 2  tablespoons  splenda sugar substitute
• 3⁄4 cup skim milk
• 2  teaspoons vanilla flavoring
• 1⁄4 teaspoon  almond flavoring
• 3⁄4 cup all-purpose flour
• 1⁄3 cup  cocoa
• 3  tablespoons  splenda sugar substitute
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt

• WHIPPED FILLING

• 1 1⁄3 cups  non-dairy coffee creamer, powder
• 2⁄3 cup nonfat milk (may need more, if so add slowly)
• 2  tablespoons Splenda sugar substitute (or to taste)
• 1⁄2 teaspoon vanilla flavoring
• 1⁄2 teaspoon  other  flavoring (brandy, almond, maple, etc.)

Directions

1. MAKE FILLING:
2. Chill small mixer bowl and beaters in freezer.
3. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
4. Add Splenda, flavorings and whip to mix. Refrigerate.
5. CAKE:
6. Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
7. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
8. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.
9. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.
10. Unroll and spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.