PUMPKIN ROLL

 3 large eggs

1 cup Splenda Granular
2/3 cup canned pumpkin
1 tsp molasses
1 1/2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3/4 cup + 1 tbsp white whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350 degrees.
Coat a 10 x 12-inch jelly roll pan (or a 9 x 13-inch pan, if you don't have a jelly roll pan) with non-stick cooking spray. Line bottom with wax paper and lightly spray paper with the cooking spray; set aside.

In a medium mixing bowl, using an electric mixer on high speed, beat eggs for 5 minutes. Beat in the Splenda; whisk the pumpkin, molasses, and spices into the egg mixture.

Sift the flour, baking soda, and baking powder together into the pumpkin mixture. Pour the batter into the prepared pan. Completely even the batter by using a spatula.

Bake at 350 degrees for 8 minutes or until the cake is springy to the touch and edges are dry. Do Not overbake or cake will crack when rolled.

Lay a smooth towel on a flat work surface . Sift some powdered sugar onto the towel. As soon as cake comes out of the oven,  turn out onto the sugar-dusted towel. Roll up loosely; cool.

Filling:
8-oz low-fat cream cheese
3 tbsp Splenda Granular
1/2 cup sugar-free whipped topping

2 tsp powdered sugar (recipe on this blog for sugar-free (fake) powdered sugar, if needed.

In a small mixing bowl, beat the cream cheese and Splenda with an electric hand mixer. Beat in the whipped topping.

Unroll the cooled cake; Spread the filling over the cake to within 1-inch from the farthest long side. Starting with the long side nearest you, re-roll the cake.

Cover the rolled cake with plastic wrap until ready to serve. Before slicing to serve dust with a light dusting powdered sugar, if desired.

Yield: 8 servings
Per serving: (Approximately) 170 calories, 18 g carbs, 7 g protein

Note: File Photo

Note: This is the perfect holiday dessert. Remember it is a dessert, have a serving and share the rest with family and friends. Never eat dessert following a big meal, especially a carb heavy meal.