Preheat oven to 400F. Spray 15x10 1/2 x 1" jelly roll
pan with nonstick cooking spray. Line pan with sheet
of wax paper and spray paper; set aside. Onto sheet of
wax paper or a paper plate sift together flour and
baking powder; set aside. Using electric mixer at high
speed, in large mixing bowl, beat eggs until frothy;
gradually beat in sugar, beating until thick and lemon
colored and double in volume, about 2 minutes. Fold in
flour mixture. Spread batter evenly in paper-lined pan
and bake for 10 minutes (until cake springs back when
lightly touched with fingers). Turn cake onto a
kitchen towel; remove and discard wax paper. Starting
at narrow end, roll cake with towel; set on wire rack
and let cool. Using 2 cups milk, prepare pudding
according to package directions. Unroll cooled cake,
remove towel and spread pudding over surface of cake,
leaving a 1/2" border. Reroll cake and place seam side
down, on serving platter. Sprinkle with confectioners
sugar. Loosely cover with plastic wrap and refrigerate
until chilled, about 30 minutes; garnish with lemon
peel.
Each serving provides: 1/2 protein exchange; 1/2
bread exchange; 1/2 milk exchange; 50 optional
calories.
Per serving: 150 calories; 6 g protein; 3 g fat; 24 g
carbohydrate; 118 mg calcium; 285 mg sodium; 138 mg
cholesterol.
From Weight Watchers magazine April 1989
