MSGID: 1:396/45.0 6823d8e6
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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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