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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Tried and true and my daughter loves this recipe. Here are a few pointers I learned as I made it. Do not over bake the cake or it will crack when you unroll it. Also make sure you cream the cheese first so there are no lumps in the filling. anw0792 requested a Pumpkin Roll recipe for diabetics and then 1Steve found the link for it. I dug out my copy of the recipe to post, so others could use it and also adding my tips/changes. This recipe is originally by Betty Hale of Arkansas; she won 3rd Place with it in the Sweet As Can Be recipe contest by Equal. Ingredients:
3 eggs |
24 (1 g) packets equal sugar substitute or 1 cup equal sugar substitute or 7 1/4 teaspoons equal spoonful |
1 cup pumpkin |
1 teaspoon lemon juice |
1 cup self-rising flour |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
4 ounces light cream cheese, softened |
1 1/2-2 cups light whipped topping |
3 (1 g) packets equal sugar substitute or 2 tablespoons equal sugar substitute or 1 teaspoon equal spoonful |
Directions:
1. Beat eggs and Equal for 5 minutes in a bowl.
2. Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
3. Mix well.
4. Line a jelly roll pan with wax paper.
5. Spread batter evenly over pan.
6. Bake at 350°F until toothpick comes out clean; 5-8 minutes.
7. DO NOT OVER BAKE.
8. Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
9. I double just the towel end to begin the rolling process.
10. The larger center seems to help it not to crack.
11. Chill in refrigerator until completely cool.
12. Unroll pumpkin roll and spread with filling.
13. Re-roll, place in a plastic bag and chill until serving time.
14. Slice into pinwheels and serve.
15. TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.
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