Ingredients for Diabetic Pumpkin Roll
- 4 large eggs
- Equal Sugar Substitute
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons lemon juice
- Self Rising Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Light Cream Cheese
- Light Whipped Topping
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How to Make Diabetic Pumpkin Roll
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 4 large eggs with 1/2 cup Equal sweetener for 5 minutes until light and fluffy.
- Stir in 1 (15 ounce) can pumpkin puree and 2 tablespoons lemon juice.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the long sides to aid in rolling.
- Spread the batter evenly in the prepared pan.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
- Let cool in the pan for 3 minutes.
- Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from a narrow end, tightly roll the cake and the towel together. Double the towel at the beginning of the roll to help prevent cracking.
- Chill in the refrigerator for at least 30 minutes to allow the cake to set completely.
- Unroll the cake and spread evenly with the cream cheese filling (see below).
- Re-roll the cake, wrap in plastic wrap, and chill for at least 2 hours before serving.
- Slice into pinwheels and serve. Enjoy!
- **Cream Cheese Filling:** In a medium bowl, beat 8 ounces cream cheese until smooth. Gradually add 1 cup whipped topping and 1/4 cup Equal sweetener, beating until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
26g
Fat
21g
Carbs
6g
