SandyDown
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Cream filled Egg rollsLadies, if you fancy a desert – here is one I modified.. can’t remember the original name for this, my MIL used to make it, but she used real sugar…
Anywy here it goes:
Separate 6 egg whites, start beating the egg white and add ½ tsp of cream of tartar while still frothy, and add around ¼ to ½ cup of sweetener (I use xylitol)slowly while beating.
Spread egg whites on oblong baking tray using a baking sheet or just buttering the tray.
Bake as if its an oopsie roll till it gets golden, then take it out. You should get a square/oblong oopsie
Spread whipped cream all over the egg white, then add a few slices of fruits (I used sliced starawbrries or any other kind of berries. if you are ZC then just don't use cream or use SF jello - but a few slices of fruit really makes the dish so much more fresher)
Then slowly roll the egg white with cram filling inside – it should look like a Swissroll (Xmas log cake)… slice it sideways and its sooooo tasty.
My MIL used to make it with real sugar so the egg white was a bit crispy and crunchy from the outside- when you do it with sweetener it stays a bit soft and leathery, but I still love it.
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adwred
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Like a rolled-up Pavlova!! Sounds great! I've never been a fan of meringue, but I have a feeling I'd like it this way. 
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Carnation
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I just like saying "oopsie roll!" 
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