Pumpkin Roll (w/Carbquik or Bisquick)
I think there is a sugar free powdered sugar available, perhaps from bariatriceating.com, but I have not tried it. I've had this roll several times and have no problems with the regular powdered sugar, but if sugar makes you dump, you probably should not try this.
Pumpkin cake Roll
3 eggs
1 cup Splenda
2/3 cup pumpkin
3/4 cup Bisquick or Carbquik
2 t. cinnamon
1 t. pumpkin pie spice
1/2 t. nutmeg
1 cup chopped nuts
Powdered sugar
FILLING:
8 oz. pkg. reduced fat cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 t. vanilla extract
In mixing bowl, beat eggs. Gradually add Splenda. Stir in pumpkin; mix well. Combine biscuit mix, spices; add to egg mixture and mix well. Line a 15x10" pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375 degrees for 13-15 minutes or until a toothpick inserted near te center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack.
For filling, beat cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1" of edges. Gentle roll up; place seam side down on a platter. Refrigerate until serving.
Serves 10
Pumpkin cake Roll
3 eggs
1 cup Splenda
2/3 cup pumpkin
3/4 cup Bisquick or Carbquik
2 t. cinnamon
1 t. pumpkin pie spice
1/2 t. nutmeg
1 cup chopped nuts
Powdered sugar
FILLING:
8 oz. pkg. reduced fat cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 t. vanilla extract
In mixing bowl, beat eggs. Gradually add Splenda. Stir in pumpkin; mix well. Combine biscuit mix, spices; add to egg mixture and mix well. Line a 15x10" pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375 degrees for 13-15 minutes or until a toothpick inserted near te center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack.
For filling, beat cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1" of edges. Gentle roll up; place seam side down on a platter. Refrigerate until serving.
Serves 10
~Jo~
RNY: July 8, 2008
Dr. John Price
Kansas City, MO
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