Savor the Flavor

Pumpkin Roll (sugar free)

Ingredients: 3 large eggs plus one yolk 1 C Stevia (that measures Cup for Cup) 2/3 C pumpkin puree 1 tsp lemon juice ¾ C 100% white whole wheat flour 1 tsp ground ginger ½ tsp salt 1 tsp baking powder 2 tsp ground cinnamon 1 C pecans, finely chopped 1/2 C confectioners’ sugar plus more for sprinkling (Swerve Sugar replacement)

Cream Cheese Filling: ½ C Stevia (that measure cup for cup) Two 3 oz packages cream cheese, room temperature 1 stick butter room temperature ½ tsp vanilla extract

Instructions: Preheat oven to 350 degrees. Grease and flour a 17 ½ x 12 ½ “, jellyroll pan. With an electric mixer, beat eggs, Stevia, pumpkin, and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 mins. Let the cake cool in the pan for 5 mins. Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes. With an electric mixer, combine the confectioners’ sugar and Stevia, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently reroll the cake up and refrigerate it until you’re ready to slice and slice. Dust with Confectioners’ sugar just before serving.

Joyce Peters

Savor The Flavor

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