Diabetic Pumpkin Roll

Recipe by Charlotte J
READY IN: 18mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat eggs and Equal for 5 minutes in a 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°F until toothpick comes out clean; 5-8 minutes.
  • DO NOT OVER BAKE.
  • Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
  • I double just the towel end to begin the rolling process.
  • The larger center seems to help it not to crack.
  • Chill in refrigerator until completely cool.
  • Unroll pumpkin roll and spread with filling.
  • Re-roll, place in a plastic bag and chill until serving time.
  • Slice into pinwheels and serve.
  • TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.
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