Pumpkin Roll

By ADW|2017-09-18T14:45:50-04:00Updated: September 18th, 2017|Breads & Muffins, Diabetes Recipes, Fruit|0 Comments

Pumpkin Roll Ingredients

  • 3 large eggs
  • 1 cup Equal® Spoonful or 24 packets of Equal sweetener
  • 1 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 1 cup self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Pumpkin Roll Directions

  1. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.
  2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
  3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F 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.

Pumpkin Filling Ingredients

  • 4 ounces reduced-fat cream cheese, softened
  • 1 1/2 to 2 cups light whipped topping, thawed, if frozen
  • 2 tablespoons Equal® Spoonful or 3 packets of Equal Sweetener

Pumpkin Filling Directions

  1. 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.
  2. Cover and refrigerate until ready to serve.
  3. Slice cake into pinwheels.

Food Exchanges: 1 1/2 starch, 1/2 fat.

Nutritional Info (per serving):
Makes 8 Servings
Calories: 159
Protein: 6g
Carbohydrate: 19g
Fat: 6g
Cholesterol: 87mg
Sodium: 341mg
Sodium: 341mg

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

Leave A Comment

Go to Top