Recipe - Lemon Strawberry Cakeroll

5 Eggs; separated
2 tablespoon Lemon juice
Three fourths cup Flour
1 teaspoon Baking powder
2 tablespoon Water
One half teaspoon Dried lemon peel
24 pack Equal

FILLING
1 pack Low calorie whipped topping
mix
One half cup Skim milk
4 ounce Low calorie cream cheese;
softened
4 pack Equal® sweetener
1 cup Strawberries; chopped

Beat egg yolks, water and lemon juice until thick and lemon colored.
Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg
whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread
batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with
nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes.
Remove from pan immediately and place on clean kitchen towel that has been
dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg.
of Equal over cake. Roll up jelly roll fashion, starting with shorter side.
Cool cake then unroll, prepare filling and use as directed

FILLING: Prepare whipped topping mix according to package directions, using
skim milk instead of water. Beat topping with cream cheese and equal until
smooth. Fold in strawberries. Spread mixture over unrolled cake leaving
about One half to 1 inch margin around edges. Roll up cake with filling and
refrigerate until ready to serve. Slice with serrated knife.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 23, 1998