Preheat oven to 200ºC . Grease and line the bottom of a 10x15 inch jelly roll pan with waxed paper. Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture. Spread batter evenly in pan. Bake on center rack in oven for 10 to dozen minutes or until cake is golden and springs back when lightly touched. Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, with towel as a guide. Leave cake rolled until it cools into jelly roll shape. Meanwhile, to make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Sprinkle sugar-free cocoa over the top to decorate. Cut into 3 cm slices and serve.

Nutritional information per serving: Carbohydrates 21g; Protein 5; Fat 2g; Calories 122; Fiber .2g; Sodium 197mg; Cholesterol 92mg. Exchanges per serving: -20ºC ruit exchange plus half Skim milk exchange plus half Fat exchange NOTE: This cake can also be filled with a sweet fruit spread, using 1.25 cup spread. Recipes for a few follow. NF Nutritional information per serving using fruit spread: Carbohydrates 15g; Protein 3g; Fat 2g; Calories 88; Fiber .5g; Sodium 46mg; Cholesterol 9

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Exchanges per serving: 1 Starch exchange