Pumpkin Roll Recipe
Source of Recipe
Unkown
Exchanges
Makes 8 servings.
Egg substitute equivalent to 2 eggs
1 egg
24 packets Splenda or 1 cup Splenda Granular
1 cup pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
Beat egg substitute, egg and Splenda for 5 minutes in a medium bowl. Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg. Mix well. Line a jelly roll pan with wax paper. Spread batter evenly over pan.
Bake at 350 degrees until toothpick comes out clean; 5 - 8 minutes. Cool 3 minutes in pan; turn out on a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool. Unroll pumpkin roll and spread with filling. Re-roll and chill until serving time. Slice into pinwheels and serve.
Filling:
4 oz. light cream cheese, softened
1 1/2 to 2 cups light whipped topping
3 packets Splenda sweetener or 2 T. Splenda Granular
Mix cream cheese, light topping and Splenda until smooth and spreadable.
Nutrition info. per serving: 171 calories; 6 g. protein; 23 g. carbohydrate; 6 g. fat; 34 mg. cholesterol; 277 mg. sodium ++++ Food Exchanges: 1-1/2 bread, 1 fat
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