Pumpkin Roll Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

    Cake Ingredients:

  • 3 eggs
  • 1 cup Equal Spoonful or Granulated*
  • 1 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 1 cup self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

    Filling Ingredients:

  • 4 ounces reduced-fat cream cheese, softened
  • 1-1/2 to 2 cups light whipped topping, thawed, if frozen
  • 2 tablespoons Equal Spoonful or Granulated** (or to taste)

    * May substitute 24 packets Equal sweetener

    ** May substitute 3 packets Equal sweetener


Directions

  1. For Cake, beat eggs and 1 cup Equal for 5 minutes in mixing bowl on medium speed of mixer.
  2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
  3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350F oven 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
  4. Chill in refrigerator until completely cool.
  5. For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable.
  6. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.


Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 159
Fat: 6 grams
Sodium: 341 milligrams
Cholesterol: 87 milligrams
Protein: 6 grams
Carbohydrates: 19 grams

Diabetic Exchanges

1-1/2 starch, 1 fat



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