No stick cooking spray
5 egg whites, room temperature
3/4 c. sugar
1 tbsp. lemon juice
1/8 tsp. salt
2/3 c. sifted Martha White all-purpose flour
1 tsp. baking powder
2 tbsp. plus 1 tsp. confectioners' sugar
3/4 c. low sugar strawberry spread
Fresh strawberries and mint sprigs (optional)

Preheat oven to 350 degrees. Coat a 15 x 10 x 1 inch jelly roll pan with no stick cooking spray; line with wax paper. Coat wax paper with no stick cooking spray; set aside. In large mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add lemon juice and salt; beat well. Fold flour and baking powder into egg white mixture. Spread batter evenly in prepared pan. Bake 8 to 10 minutes.

Sift 2 tablespoons confectioners' sugar in a 15 x 10 inch rectangle on a kitchen towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.

Unroll cake; remove towel. Spread with low-fat strawberry spread, leaving a 1 inch margin around edges. Reroll cake tightly. Place on a plate, seam side down. Sift remaining 1 teaspoon confectioners' sugar over top of cake. Garnish with fresh strawberries and mint sprigs, if desired. Makes 10 servings. Only 128 calories per serving.