CHOCOLATE CREAM ROLL

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.