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Squash Or Pumpkin Roll

Diabetic.Foodie's picture
Ingredients
  Eggs 3
  Sugar 1⁄4 Cup (4 tbs)
  Concentrated acesulfame k 1⁄3 Teaspoon (3 Packets)
  Lemon juice 1 Teaspoon
  Canned squash/Pumpkin 3⁄4 Cup (12 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Ginger 1 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
  Fat free cream cheese 6 Ounce
  Margarine/Butter 4 Teaspoon
  Butter extract 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Concentrated acesulfame k 1⁄2 Teaspoon (4 Packets, 1/8 Teaspoon Each)
Directions

Beat eggs at high speed for 5 minutes until they are thick and light in color.
Gradually add sugar, acesulfame-K, lemon, and squash.
Sift the flour, baking powder, and spices all together and fold into the mixture.
Mix well.
Spread into a 10-in. (25 cm) jelly-roll pan lined with wax paper coated well with non-stick cooking spray.
Spread nuts over the top.
Bake at 375°F (190°C) for 12 minutes, until a toothpick inserted comes out clean.
Turn onto a dish towel.
Roll up with the towel in between.
Cool.
To make the filling, whip together the cream cheese, margarine, and butter and vanilla extracts.
Slowly add the sugar and acesulfame-K.
Unroll the cake.
Spread filling over the entire cake.
Reroll and chill.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked

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