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Squash Or Pumpkin Roll

Diabetic.Foodie's picture
  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)

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.
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.

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Squash Or Pumpkin Roll Recipe