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cloves
12 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
    Caramel Sauce
    1 egg yolk
1 1/2 cups 1% low-fat milk
1/4 cup dark brown sugar
1 tablespoon cornstarch
Pinch of salt
1/2 teaspoon vanilla extract
    Make Cake
    1. Preheat the oven to 350°F.
    2. Sift together the flour, no-calorie sweetener, brown sugar, cornstarch, nutmeg, cinnamon, allspice, and cloves and set aside.
    3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the almond extract and beat at high speed until stiff peaks form.
    4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.
    5. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely.
    6. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter and serve with the Caramel Sauce. The cake can be covered in an airtight container and stored at room temperature up to 2 days.
    Make Sauce
    1. Place the egg yolk in a medium bowl and set aside.
    2. Combine the milk, brown sugar, cornstarch, and salt in a medium saucepan and whisk until smooth. Cook over medium heat until bubbles form around edge of milk mixture.
    3. Slowly whisk about 1/3 cup of milk mixture into the egg yolk. Whisk the egg yolk mixture into the milk mixture remaining in the saucepan and cook, stirring constantly (do not whisk) until mixture comes to a boil and thickens. Remove from heat and strain through a fine wire mesh strainer into a bowl. Cool and stir in vanilla.
    4. The Caramel Sauce can be covered in an airtight container and stored refrigerated up to 2 days. Bring to room temperature before serving.
    Exchanges: 2 Carbohydrate
    Calories 149, Calories from Fat 8, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 20 mg, Sodium 89 mg, Total Carbohydrate 29 g, Dietary Fiber 0 g, Sugars 17 g, Protein 6 g.
    Strawberry Jelly Roll Cake
    Makes 10 servings • Serving size: 1 (1-inch) slice cake with 1/4 cup strawberries
    Don’t be intimidated by making a jelly roll—the trick is to roll it up while it’s hot. After you fill it and reroll it, the cake won’t crack and it stays rolled. Don’t tell your guests how easy it is to make!
    2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup granulated sugar, divided use
1/3 cup granular no-calorie sweetener
1 tablespoon canola oil
1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon confectioners’ sugar
1 (12-ounce) jar strawberry reduced-sugar preserves, at room temperature
2 1/2 cups sliced fresh strawberries
    1. Preheat the oven to 350°F. Line the bottom of a 15 × 10-inch jelly roll pan with parchment paper. Coat the paper and sides of pan with cooking spray. Set aside.
    2. Combine the flour, baking powder, and salt in a small bowl and whisk to mix well. Set aside.
    3. Place the egg yolks in a large bowl and beat at medium speed until thickened. Gradually beat in 1/4 cup of the sugar and the no-calorie sweetener. Beat in the oil and vanilla. Set aside.
    4. Beat the egg whites at high speed until foamy. Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Add the flour mixture to the egg mixture and stir until smooth.
    5. Spread the batter evenly into the prepared pan. Bake 10 minutes or until the cake is lightly browned.
    6. While the cake bakes, spread a large thin linen or cotton cloth dish towel (not terrycloth) onto the work surface. Sift 1 tablespoon of the confectioners’ sugar evenly onto the dish towel.
    7. Run a knife along the edge of the cake and turn out onto the sugar-coated dish towel. Remove and discard the parchment paper. Immediately roll up the cake and towel together, starting from the narrow end.