Pumpkin Rolls

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 6 egg whites
• 1 cup splenda sugar substitute
• 2/3 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 cup whole wheat flour
• 8 ounces fat free cream cheese
• 4 tablespoons fat-free margarine
• 1/2 cup powdered sugar
• 1/2 cup splenda sugar substitute
• 1 teaspoon vanilla

Recipe

• 1 mix eggs and splenda together.
• 2 add remaining ingredients, blending on high until smooth. bake on a cookie sheet with wax paper and baking spray on the wax paper.
• 3 baked at 350 degrees for 15 minutes.
• 4 remove warm cake.
• 5 lay a piece of wax paper on top and roll the pumpkin cake up.
• 6 put into the refrigerator for 20 minutes.
• 7 filling.
• 8 mix the filling together. stir until smooth.
• 9 after 20 minutes take the pumpkin cake out of the refrigerator, unroll and spread the filling into the middle. take the wax paper off and re-roll the pumpkin cake back up. refrigerate for 1 hour before serving.
• 10 cut and serve after 1 hour.
• 11 makes 10 servings.