Recipe

Sugar-free Whole Wheat Pumpkin Roll Recipe

	Suzey0918 / All my dishes 1 year, 1 month ago Sugar free pumpkin roll recipe. I've had non-diabetics ask for the recipe. Prep:30m Cook:10m Servings:12	Suzey0918
	sugarfree whole wheat diabetic

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Ingredients

CAKE:

3/4 cup whole wheat flour

1 cup splenda

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup pumpkin

2 tablespoons powdered milk

3 eggs

1 cup walnuts, chopped

3 tablespoons splenda

FILLING:

1 8-oz. low fat cream cheese, softened

1/3 cup splenda

1 8-oz container whipped topping (light, fat free, or sugar-free)

Directions

Preheat oven to 375 degrees.

Grease 10 x 15 jelly roll pan, line with waxed paper (bottom and sides), then grease and flour wax paper.

In a bowl combine flour, 1 cup splenda, baking soda, baking powder, spices. Whisk to mix ingredients.

Add pumpkin, eggs, and powdered milk. Mix until well blended.

Pour into prepared pan, spreading evenly.

Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the cake to dry out too much and crack when rolling).

Sprinkle cotton dish towel (I use a place mat) with the 3 tablespoons of splenda. Remove cake to splenda-covered towel, carefully peel off waxed paper and immediately loosely roll the cake into the towel.

Place rolled cake onto a wire rack and cool completely.

Blend the cream cheese with the splenda. Fold in cool whip.

Carefully unroll the cake, spread the filling and re-roll. Wrap in waxed paper, then in aluminum foil.

Place in refrigerator for several hours to give the filling a chance to set up.

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