2 cups all-purpose flour
3/4 cup sugar
1/4 cup slivered almonds, toasted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 1% low-fat buttermilk
1/4 cup vegetable oil
2 eggs
Vegetable cooking spray

Combine first 6 ingredients in a bowl; make a well in center of mixture. 

Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray. 

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool 20 minutes on a wire rack.

Slice the loaf into 16 (1/2-inch-thick) pieces. Cut each slice diagonally in half, and place on a baking sheet.

Bake at 275 degrees for 1-1/2 hours. Turn oven off, and let the rusks cool in closed oven for at least 12 hours.

(serving size: 1 rusk)

Calories: 76    Cholesterol: 12mg   Sodium: 80mg   Carbohydrates: 11g

.


Strawberry Cream Roll

Cake:
4 eggyolks
1 tsp vanilla
2 TBS sugar
1/4 cup of flour
6 egg whites
3TBS sugar

Preheat oven to
350. Spray 10"x15" jelly roll pan with Pam, coat it withwaxed paper, spray again and then flour the pan. Beat the egg yolks on high for 4 minutes until
creamy yellow. Add the flour, sugar, and vanilla. Set aside. 

Beat the egg whites until foamy. Slowly add the sugar and continue to beat until stiff peaks form. Fold in the yolk mixture. Bake for 15 minutes.

When cake is done, turn onto a slightly damp towel and roll up, towel side out. Let stand, preferably on a cake rack until completely cool. 

Filling:
2 cups sliced strawberries
2 TBS sugar
1 tsp. lemon juice
1 tsp. vanilla
8 oz. Cool Whip Free

Stir the sugar, lemon juice, and vanilla into the strawberries. Let stand at room temperature for 30 minutes. After 30 minutes, drain and reserve the berry juice. 

Crush the strawberries with a fork and stir into the Cool Whip. Chill well before assembling the roll.

Assembly:
Unroll the cake from the towel and place onto serving pan. Drizzle the reserved juice onto the cake. Spoon the whipped cream mixture onto the cake. Roll up, and if desired, sprinkle lightly with powdered sugar. 

Makes 4 servings. There are 22.5grams of Carbohydrates per serving, or about 2 exchanges per serving. 

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