Jessica's Pumpkin RollsSubmitted by: JFLOWER
IntroductionTastes great and good for you too! Tastes great and good for you too!
1 cup Splenda
2/3 cup pumpkin
1 tsp baking soda
1 tsp cinnamon
3/4 cup soy flour (gluten free/wheat free)
8 oz fat free cream Cceese
4 tbsp low fat margarine
1 cup of powdered sugar
1 tsp vanilla
Add remaining ingredients, blending on high until smooth. Bake on a cookie sheet with wax paper and baking spray on the wax paper.
Baked at 350 degrees for 15 minutes.
Remove warm cake.
Lay a piece of wax paper on top and roll the pumpkin cake up.
Put into the refrigerator for 20 minutes.
Mix the filling together. Stir until smooth.
After 20 minutes take the pumpkin cake out of the refrigerator, unroll and spread the filling into the middle. Take the wax paper off and re-roll the pumpkin cake back up. Refrigerate for 1 hour before serving.
Cut and serve after 1 hour.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JFLOWER.