3/4 c. cake flour
3/4 tsp. baking powder
1/4 tsp. salt (opt)
4 eggs
1 tsp vanilla
1/2 c. sugar
1 tbsp. powdered sugar
1 envelope (4 serving size) sugar free raspberry Jello
1 c. boiling water
1 (16 oz.) pkg. dry frozen raspberries
1 pkg. (2 to a box) Dream Whip topping mix

Sift flour, baking powder and salt onto wax paper; beat eggs and vanilla in small bowl of electric mixer at high speed till very thick. Beat in sugar, 1 tablespoon at a time, till light and fluffy; fold in flour mixture with wire whip.

Spread batter evenly in wax paper-lined 13x10-inch pan.

Bake in a preheated 400°F oven for 12 minutes or till top springs back when lightly touched with fingertip. Immediately loosen and turn out on kitchen towel sprinkled with powdered sugar; peel off wax paper. Starting at narrow end, roll towel and cake together; cool on rack completely.

Dissolve Jello in boiling water in medium bowl; stir in frozen berries till separate; chill 40 minutes or till thickened. Unroll cake and spread with thickened Jello mixture.

Place cake in fridge to chill 10 minutes or till gelatin layer is sticky, re-roll cake; chill.

Prepare Dream Whip topping as pkg. directs; frost cake roll; chill till serving.

Makes 12 servings, 104 calories each.

Submitted by: Karen LaValley