Diabetic Pumpkin Roll Food

LOW-FAT PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

DIABETIC PUMPKIN ROLL

Steps:

• Beat eggs and Equal for 5 minutes in a bowl.
• Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
• Mix well.
• Line a jelly roll pan with wax paper.
• Spread batter evenly over pan.
• Bake at 350°F until toothpick comes out clean; 5-8 minutes.
• DO NOT OVER BAKE.
• Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
• I double just the towel end to begin the rolling process.
• The larger center seems to help it not to crack.
• Chill in refrigerator until completely cool.
• Unroll pumpkin roll and spread with filling.
• Re-roll, place in a plastic bag and chill until serving time.
• Slice into pinwheels and serve.
• TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.