Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats 
Delicious & Healthy Pumpkin Roll
in Guest Recipe Book
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| Servings: 8 |
| Comments: What a delicious treat to serve your family or guests for the holidays. Great for people who are diabetic or on a low carb diet. Watch this cake quickly disappear almost as soon as you serve it. |
Ingredients:  For the Cake: 3 large eggs 1 cup artificial sweetener (such as Equal Spoonful or Splenda Granular) 1 cup canned 100% pumpkin 1 teaspoon lemon juice 1 cup self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg For the Filling: 4 ounces reduced-fat cream cheese, softened 1 1/2 to 2 cups lite or fat-free non-dairy whipped topping, thawed 2 tablespoons artificial sweetener (such as Equal or Splenda) Garnish: Confectioners' sugar, for dusting (optional) |
| Instructions: To Make Cake: 1. Beat eggs and the 1 cup sweetener 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 10 x 15 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F/180°C oven 5 to 8 minutes or until cake tester or toothpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool. To Make the Filling: 4. Beat cream cheese, whipped topping and 2 tablespoons sweetener in mixing bowl on medium speed of mixer until smooth and spreadable. 5. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Dust cake roll with confectioners' sugar, if desired. Slice cake into pinwheels. Makes 8 servings. Recipe adapted from Equal.com Nutritional Information per serving (makes 8 servings) Calories:159 Protein:6g Carbohydrates:19g Fat:6g Cholesterol:87 mg Sodium:341 mg Food Exchange: 1-1/2 starch, 1 fat |
| Date: December 20, 2007 |