Directions:
- Cake: Beat eggs and 1 C Equal/Splenda for 5 min in mixing bowl o med. speed of mixer.
- Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
- Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350 oven 5 to 8 min or until wooden pick comes out clean. Cool 3 min in pan, turn out onto a cloth and roll up from the narrow end.
- Chill in fridge until completely cool.
- Unroll pumpkin roll and spread with filling. Re-roll.
- Cover and refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.64 Kcal (534 kJ) | ||
| Calories from fat | 25.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 286.24mg | 12% | |
| Potassium | 150.34mg | 3% | |
| Total Carbs | 19.87g | 7% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 143.82 Kcal (602 kJ) | ||
| Calories from fat | 28.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 4% | |
|---|---|---|---|
| Cholesterol | 104.79mg | 31% | |
| Sodium | 322.53mg | 12% | |
| Potassium | 169.4mg | 3% | |
| Total Carbs | 22.39g | 7% | |
| Sugars | 1.54g | 5% | |
| Dietary Fiber | 2.69g | 10% | |
| Protein | 6.53g | 12% | |
| Vitamin C | 2.3mg | 3% | |
| Vitamin A | 0.5mg | 14% | |
| Iron | 2.3mg | 11% | |
| Calcium | 117.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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