sugar free pumpkin roll

I found this recipe this morning and thought I would share it. I love pumpkin roll so Im hoping this will be a good replacement. Thought I would share it with u all for the holidays. Sugar Free Spiced Pumpkin Roll with Creamy Vanilla Filling One day on the message board there was really long thread about holiday traditions and TeAnn brought up the whole discussion of a holiday pumpkin roll. I decided to create a sugar free version that the whole table would enjoy. Thanks for the inspiration, TeAnn! Makes twenty ½-inch slices, or ten 1-inch slices WLS serving of a ½-inch slice, calories 80, fat 5 gr, carbs 3.5 gr, protein 5 gr Vegetable oil cooking spray 3 large eggs, well beaten 2 cups Nature Sweet Powder, available on this website 2/3 cup canned solid pack pumpkin 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Pinch of table salt 8 ounces light cream cheese 6 tablespoons butter 1 teaspoon vanilla extract additional Nature Sweet Powder for dusting Preheat oven to 375º F. Spray 15x10 inch jellyroll pan with cooking spray, line with wax paper, spray again and set aside. In a large bowl, beat eggs with 1 cup Nature Sweet until thick. Beat in pumpkin. Combine flour, baking powder, baking soda, cinnamon, ginger, clove, and salt in a small bowl, and stir into pumpkin mixture. Pour batter into prepared pan and spread evenly. Bake 12 to 14 minutes, until center springs back when lightly touched. Turn cake out onto wire rack and carefully peel off wax paper. Invert cake onto clean tea towel that has been generously sprinkled with Nature Sweet powder, and gently roll up cake in towel from short edge jellyroll style. In a medium bowl combine cream cheese, remaining 1 cup Nature Sweet, and vanilla. Beat until smooth. Cover and chill. Unroll pumpkin cake when cool, spread with filling, and re-roll. Place cake on a long sheet of waxed paper, and dust with Nature Sweet Powder. Wrap cake in waxed paper, twist ends like a candy wrapper and chill. Just before serving, trim ends of cake and lightly dust with additional Nature Sweet Powder. Using a serrated knife, cut crosswise into ½-inch slices and serve. Copyright © 2006 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved.

Thanks Mariah I LOVE pumpkin Roll.. and so many things I like are to sweet to eat.. I can tolorate a little sugar but to much is AWFUL!!! Now I can have something I CAN EAT!! Linda

Thanks. I make pumpkin rolls every year for Christmas, mostly for my husband. He's diabetic so this will be better for him also. I'll have to try this.

In the words of Rachel Ray "YUM-O!" I can't wait to try this! Now if I could just find my jelly roll, wax paper, and everything else in all these boxes! Sam

Darn gal you are making me hungry. I do not thing we have a jelly roll pan but sure do love my pumpkin pies made with splenda and low fat evap milk. Papa Dan

Dan, You never know Ann may have a jelly roll pan. I bought them and use them as cookie sheets for yrs. Real cookie sheets are flat...no side walls. About the only difference is the jelly roll pan has very small side walls. Usually only about 1/2to 1" high. Also the link on the recipe will take you to the site where I found that recipe and they have lots more sugar free recipes...Yes there was one for pumpkin pie and for pecan pie....Yum O...Yes they were all sugar free Mariah