CHOCOLATE CAKE ROLL (DIABETIC) WITH WHIPPED FROSTING

4 eggs, separated
1/2 tsp. cream of tartar
2 tbsp. SugarTwin
3/4 c. skim milk
2 tsp. vanilla flavoring
1/4 tsp. almond flavoring
3/4 c. all-purpose flour
1/3 c. cocoa
3 tbsp. SugarTwin
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.

Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons SugarTwin, beat until stiff peaks form; set aside.

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.

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.

Unroll; 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. Yield: 12 slices.

WHIPPED FROSTING:

2/3 c. non-dairy cream powder
1/3 c. 2% milk
1 tbsp. Sugar Twin
1/4 tsp. vanilla flavoring
1/4 tsp. other flavoring (brandy, almond, maple, etc.)

Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.