[New post] PUMPKIN ROLL

ohiocook posted: "Here's a Delicious Fall Recipe, PUMPKIN ROLL. To make this recipe some of the ingredients you'll be needing are Granulated Equal, Canned Pumpkin, Self Rising Flour, Spices, Reduced Fat Cream Cheese, Light Whipped Topping and more! So you can find this Dia" My Meals are on Wheels PUMPKIN ROLL ohiocook Oct 29 Here's a Delicious Fall Recipe, PUMPKIN ROLL. To make this recipe some of the ingredients you'll be needing are Granulated Equal, Canned Pumpkin, Self Rising Flour, Spices, Reduced Fat Cream Cheese, Light Whipped Topping and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/ PUMPKIN ROLL Recipe for Pumpkin Roll from our Dessert recipe section. Ingredients Cake Ingredients: 3 eggs 1 cup Equal Spoonful or Granulated* 1 cup canned pumpkin 1 teaspoon lemon juice 1 cup self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 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 Granulated** (or to taste) * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener Directions 1 - For Cake, 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 350F oven 5 to 8 minutes or until wooden pick 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. 5 - For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable. 6 - Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels. Recipe Yield: Yield: 8 servings NUTRITIONAL INFORMATION PER SERVING: Calories: 159 Fat: 6 grams Sodium: 341 milligrams Cholesterol: 87 milligrams Protein: 6 grams Carbohydrates: 19 grams https://diabeticgourmet.com/diabetic-recipe/pumpkin-roll Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from My Meals are on Wheels. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://beatcancer2010.wordpress.com/2022/10/29/pumpkin-roll-3/ Powered by WordPress.com