Ingredients:
3 eggs
24 (1 g) packets Equal sugar substitute or 1 cup Equal sugar substitute or 7 1/4 teaspoons Equal Spoonful
1 cup pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
4 ounces light cream cheese, softened
1 1/2-2 cups light whipped topping
3 (1 g) packets Equal sugar substitute or 2 tablespoons Equal sugar substitute or 1 teaspoon Equal Spoonful
Directions:
Beat eggs and Equal for 5 minutes in a bowl.
Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
Mix well.
Line a jelly roll pan with wax paper.
Spread batter evenly over pan.
Bake at 350 F until toothpick comes out clean; 5-8 minutes.
DO NOT OVER BAKE.
Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
I double just the towel end to begin the rolling process.
The larger center seems to help it not to crack.
Chill in refrigerator until completely cool.
Unroll pumpkin roll and spread with filling.
Re-roll, place in a plastic bag and chill until serving time.
Slice into pinwheels and serve.
TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.
Servings: 8
Time preparation: 10 min.
Time total: 18 min.