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Pumpkin Roll




Source of Recipe


Taste of Health


Recipe Link: http://www.tasteofhealth.net

List of Ingredients




For the roll:
4 1/2 teaspoons EnerG Egg Replacer
1/2 cup water
2/3 cup canned pumpkin
1 cup milled cane sugar
1/2 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup unbleached white flour

For the filling:
4 1/2 teaspoons Earth Balance Margarine
1 cup (8 oz. container) Tofutti Better Than Cream Cheese
1/2 cup fructose
3/4 teaspoon pure vanilla
1/3 cup water
2 tablespoons + 1 1/2 teaspoon cornstarch
4 - 6 tablespoons finely chopped toasted pecans (optional)

Recipe



In a large mixing bowl whisk together EnerG Egg Replacer and water until
foamy. Whisk in remaining 'roll' ingredients one by one until all are
incorporated. Batter will be slightly thin.
Line a 17 X 11 1/2-inch cookie sheet with sides, with wax paper. Spray the
wax paper with cooking oil. Pour the batter onto the cookie sheet and spread
evenly to all corners.

Bake at 375 degrees F for 15 - 18 minutes. Cake will look spongy and dry. It
should feel dry to the touch. (If it is too moist it will stick to the tea
towel when you roll it up.) Cool 3-5 minutes in pan.
Next carefully pick up the cake using the wax paper and place cake, right
side up, on a tea towel and roll lengthwise, towel and all. Cool exactly 15
minutes in fridge.

Slowly unroll and carefully remove the wax paper. Fill immediately spreading
the filling to within 1/2-inch of bottom and side edges. Sprinkle with
toasted pecans and re-roll.

Carefully lift roll onto a sheet of aluminum foil and wrap sealing along the
top and ends. Place in freezer. When ready to serve remove from freezer and
cut into1/2-inch slices and serve very cold. May store in the refrigerator
or freezer.

To make the filling: In a blender place the Earth Balance Margarine, Tofutti
Cream Cheese, fructose and vanilla; blend till smooth.

In a small bowl stir the water into the cornstarch to dissolve. Pour into a
small saucepan and heat over medium stirring constantly. The cornstarch will
turn into a whitish-clear ball. Immediately put cornstarch "ball" into the
blender and blend. *If you wait until it cools it will NOT blend into the
cream cheese