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Name: Lemon Strawberry Cakeroll
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Water; 2 tb Lemon juice; 5 Eggs separated; 1/2 ts Dried lemon peel; 24 pk Equal; 3/4 c Flour; 1 pk Low calorie whipped topping; 4 pk Equal? sweetener; 1 ts Baking Powder; 1/2 c Skim milk; 4 oz Low calorie cream cheese;; 1 c Strawberries; chopped

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INGREDIENTS

2 tb Water
2 tb Lemon juice
5 Eggs ; separated
1/2 ts Dried lemon peel
24 pk Equal
FILLING
3/4 c Flour
1 pk Low calorie whipped topping
4 pk Equal? sweetener
1 ts Baking Powder
1/2 c Skim milk
4 oz Low calorie cream cheese;
1 c Strawberries; chopped

Servings

INSTRUCTIONS

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 1/2 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 recipelu-digest by sooz on Mar 23, 1998

NOTES

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Lemon Strawberry Cakeroll

2 tb Water
2 tb Lemon juice
5 Eggs separated
1/2 ts Dried lemon peel
24 pk Equal
 FILLING
3/4 c Flour
1 pk Low calorie whipped topping
4 pk Equal? sweetener
1 ts Baking Powder
1/2 c Skim milk
4 oz Low calorie cream cheese;
1 c 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 1/2 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 recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

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Nutrition

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Serving Size: 1 Serving (451g)
Recipe Makes: 4 Servings

Calories: 575
Calories from Fat: 283 (49%)

Amt Per Serving		% DV

	Total Fat 31.5g	42 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 4.4g
Cholesterol 1323.1mg		407 %
Sodium 561.2mg		19 %
Potassium 570.8mg		15 %
Total Carbohydrate 28.5g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 27.6g
Protein 44.4g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 575

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