Pumpkin Roll

Makes 8 servings.


3 large eggs
1 cup Equal® Spoonful*
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

* May substitute 24 packets Equal sweetener


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.



4 ounces reduced-fat cream cheese, softened
1½ to 2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal® Spoonful** (or to taste)

** May substitute 3 packets Equal sweetener


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.

Nutritional Info (per serving):

Calories 159
Protein 6g
Carbohydrate 19g
Fat 6g
Cholesterol 87mg
Sodium 341mg

Food Exchanges: 1½ Starch, 1 Fat

Additional comments:

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

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

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