Lemon Almond Roll with Ricotta Filling

5		eggs, separated
1/2	cup	sugar equivalent
		grated rind of 2 lemons
1/2	cup	ground almonds

Ricotta Filling:

2	cups	ricotta cheese
1	tsp	fresh ginger, grated
		grated rind of one lemon
2	T	sugar equivalent

Line bottom of 15 x 10-inch jelly roll pan with greased parchment paper
or waxed paper; set aside.

With electric mixer, beat egg yolks with sugar equivalent until thick
and creamy, about 5 minutes.  Stir in lemon rind and set aside.

In bowl, beat egg whites until stiff peaks form.  Fold egg whites and
ground almonds into egg yolk mixture lightly but evenly.  Spread into
prepared roll pan.

Bake in 350 F oven for 8 to 10 minutes or until firm but still spongy to
touch.  Remove from oven and immediately cover with parchment paper and
damp tea towel.  Let cool for 10 minutes; invert onto parchment papger-
lined towel and roll p, starting at long edge.  Let stand for two hours
to prevent cracking.

Ricotta Filling:

In bowl, combine ricotta, ginger, lemon rind and sugar equivalent.  Let
stand for 2 hours.

Unroll cake and remove paper-lined towel.  Turn out onto parchment paper
or waxed paper sprinkled with sugar equivalent.  Peel off lining paper.
Spread with rocotta filling and roll up.  Trim ends.  To serve, use
serrated knife to cut cake into slices.

Total carbs: 45 g or 5.63 per slice

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