Diabetic Pumpkin Roll

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.