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    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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