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Chocolate Cream Roll
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1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet'N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up "Jelly-roll" style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.
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