Jessica's Pumpkin Rolls (gluten- free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 137.8
- Total Fat: 3.1 g
- Cholesterol: 67.7 mg
- Sodium: 372.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.6 g
- Protein: 8.9 g
View full nutritional breakdown of Jessica's Pumpkin Rolls (gluten- free) calories by ingredient
Introduction
I originally found this recipe when I joined SP in Oct 2006. It was originally posted by JFLOWER.Instead of soy flour, I have used oether brown rice flour or white rice flour, and it has always turned out good (at least to me...).
All calculations are made using the original recipe. Directions are also as written on the original recipe. I originally found this recipe when I joined SP in Oct 2006. It was originally posted by JFLOWER.
Instead of soy flour, I have used oether brown rice flour or white rice flour, and it has always turned out good (at least to me...).
All calculations are made using the original recipe. Directions are also as written on the original recipe.
Number of Servings: 10
Ingredients
-
3 eggs
1 cup Splenda
2/3 cup pumpkin
1 tsp baking soda
3/4 cup soy flour (gluten free/ wheat free)
Filling:
8 oz fat free cream cheese
4 TBSP low fat margarine'
1 cup powdered sugar (you can also run Splenda in a blender for a few seconds to make it into 'powdered sugar')
1 tsp vanilla
Directions
Mix eggs & sugar together. Add remaining ingredients, blending on high until smooth. Bake on a cookie sheet with wax paper and baking spray on the wax paper.
Bake at 350 deg for 15 minutes.
Remove warm cake from oven.
Lay a piece of wax paper on top and roll the pumpkin cake up. Put in 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 & serve after 1 hour.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RHALES199.
Bake at 350 deg for 15 minutes.
Remove warm cake from oven.
Lay a piece of wax paper on top and roll the pumpkin cake up. Put in 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 & serve after 1 hour.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RHALES199.