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The Kitchen Table

Sugar Free/Diabetic Pumpkin Roll Recipe???

15 years ago

DD (Perfect Pets) is looking for a sugar free pumpkin roll recipe. She usually uses my late MIL's recipe (She loves using grandma's recipes), but her boyfriend has a friend at work who loves pumpkin rolls but is diabetic. My mother is, also, and likes it, so she is on a mission. It is also now the busy holiday season at work for her, so she isn't going to get many days off to bake until after Jan 1.

I am also going to post this at the cooking forum, but I know many here are diabetic with good recipes. She has one using splenda to make powdered suger and it was gross and gritty.

Thanks

Tami

Comments (6)

ladonna
15 years ago
Here is a receipe. Ive never tried it though, i use the one, that is on the pumpkin can, and use the same amount of splenda as it calls for on sugar. Even though a person is diabetic, they can still have some sugar. It use to be you couldnt have it at all, but doctors have changed their thinking on that.

Cake:
3 large eggs
1 cup EqualÂ® Spoonful*
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Filling:
4 ounces reduced-fat cream cheese
, softened
1 1/2 to 2 cups light whipped topping, thawed, if frozen
2 tablespoons EqualÂ® Spoonful** (or to taste)
1. For Cake: Beat eggs and 1 cup EqualÂ® for 5 minutes in mixing bowl on medium speed of mixer.
2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350Â°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
4. Chill in refrigerator until completely cool.
5. For Filling: Beat cream cheese, whipped topping and 2 tablespoons EqualÂ® in mixing bowl on medium speed of mixer until smooth and spreadable.
6. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Makes 8 servings.

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:
calories 159, protein 6 g, carbohydrate 19 g, fat 6 g, cholesterol 87 mg, sodium 341 mg.

Food Exchanges: 1 1/2 starch, 1 fat.
tami_ohio
Original Author
15 years ago
Ladonna, thank you. I will make sure she sees this.
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twodirtyknees
15 years ago
here's a link to a 'patch' full of pumpkin cooking ideas! Enjoy!

Here is a link that might be useful: a
better2boutside
15 years ago
I use a recepie from Libby's website, but this is one that uses splenda and has all the "right" spices..... Gotta have a bit of ground clove for a little "zing"

Here is a link that might be useful: Libby's recipes
lilliepad
15 years ago
I have made pumpkin roll with a regular recipe and substituted Splenda for sugar in equal amounts.I do that with all recipes.
You can also make "powdered sugar" with Splenda.

Here is a link that might be useful: Splenda recipes
perfectpets
15 years ago
Lilliepad, how do you make your powdered sugar? I found a recipe that uses corn starch, splenda, and dry milk and it was gross. I know ther is one that also uses just corn starch and splenda. But when I tried them they always come out gritty. For some reason I cant seem to get the sugar substitute fine enough.

Thank you for your suggestions everyone. I will try them and let yyou know how they come out. I finally got a day off and plan to spend this afternoon baking with DS. Which should be interesting.

Grainlady, DM gave me your recipe and I'm going to try it as soon as I can find some spelt flour and agave nectar. I noticed that the substitution for agave nectar is not cup for cup with sugar. Is there a true measurement for the agave nectar? I noticed you used 1/4c agave nectar in place of sugar, was that a guestimation on your end?

Pets

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