MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Roll
Categories: Desserts, Cakes, Squash, Cheese, Dairy
Yield: 8 Servings

MMMMM----------------------------CAKE---------------------------------
3 lg Eggs
1 c Equal Spoonful
+=OR=+
24 Packets Equal sweetner
1 c Canned pumpkin
1 ts Lemon juice
1 c Self-rising flour
2 ts Ground cinnamon
1 ts Ground nutmeg

MMMMM--------------------------FILLING-------------------------------
4 oz Reduced-fat cream cheese;
Softened
1 1/2 c (to 2 c) light whipped
Topping; thawed, if frozen
2 tb Equal® Spoonful; to taste
- +=OR=+
3 Packets Equal sweetner

For Cake: Beat eggs and 1 cup Equal® for 5 minutes in
mixing bowl on medium speed of mixer.

Stir in pumpkin and lemon juice. Blend in flour, cinnamon
and nutmeg until well combined.

Line a jelly roll pan with waxed paper. Spread batter
evenly in pan. Bake in preheated 350ºF oven 5 to 8 minutes
or until woodenpick 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.

For Filling: Beat cream cheese, whipped topping and 2
tablespoons Equal® in mixing bowl on medium speed of mixer
until smooth and spreadable.

Unroll pumpkin roll and spread with filling. Re-roll.

Cover and refrigerate until ready to serve.

8 servings

Serving size: 1/8 of pumpkin roll

• Calories 159 • Protein 6 g • Carbohydrates 19 g • Fat 6
g • Cholesterol 87 mg • Sodium 341 mg

Food Exchanges 1 1/2 starch 1 fat.

From: http://www.diabeticconnect.com

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