3/4 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs at room temp.
1 tsp. vanilla
3 packets Equal

FILLING:

1 packet diet raspberry gelatin
1 c. boiling water
1 packet (10 oz.) unsweetened frozen raspberries
2 packets Equal

Sift flour, baking powder and salt together. Beat eggs. Gradually fold in flour mixture, then add vanilla. Pour batter into a 15 x 10 1/2 x 1 inch jelly roll pan, that is sprayed with vegetable spray and lined with wax paper which is also sprayed with vegetable spray. Bake in preheated 400 degree oven about 5 to 7 minutes, or until center springs back when lightly touched with finger tip.

Carefully remove cake from pan by loosening edges with knife. Invert onto a clean towel. Gently remove waxed paper, peeling from top to bottom. (Use a knife to help peel the paper.) Sprinkle with 3 packets Equal. Roll cake beginning with short edge, rolling towel and cake together. Place seam side down on rack to cool.

Dissolve gelatin in boiling water. Add frozen fruit and stir until berries separate. Let stand until thickened, stirring occasionally. Then unroll cake, spread with filling, and roll up again. Sprinkle with 2 packets Equal and refrigerate until ready to serve.