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Old 06-14-2007, 08:58 AM   #1
cherrytt_too
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Pumpkin Roll counts help

Hello all...

I adapted a recipe to LC last night for a pumpkin roll, and it came out most excellent. I was wondering though if anyone with master cook or other nutrional program could figure out the counts for me?

Pumpkin Roll

INGREDIENTS:
3 Eggs
1 Splenda quick pack
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup Flax meal
1/4 Almond Flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/2 cup chopped pecans

Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 Splenda Quick pack
1/2 teaspoon Vanilla


I got 14 servings out of this recipe.

Thanks so much!
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Old 06-14-2007, 11:27 AM   #2
babydollsea
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Looks delish...

Directions, temperature?

NS:

Pumpkin Roll, 14 servings
Calories: 156
Fat: 14g
Fiber: 3g
Protein 5g
Carbs: 4g
Net Carbs: 1g
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Old 06-14-2007, 11:55 AM   #3
cherrytt_too
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PREPARATION:
in large bowl, combine eggs and splenda, beating well. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flax, almond flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. Sprinkle pecan pieces over batter and gently pat into the mixture.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sweetner (I omitted the sweetner on the towel - still worked fine). Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in splenda quick pack and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
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I've been on a diet for two weeks and all I've lost is 14 days.
-Totie Fields (1930 - 1978)
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Old 09-05-2012, 01:47 PM   #4
cherrytt_too
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So, with all this talk about pumpkin, I got to thinking about a low carb pumpkin roll that I used to make way back when. I couldn't remember where I got the recipe, so I googled 'low carb pumpkin roll' and it brought this tread up from 5 years ago.

Apparently I'm a spaz and got the recipe from myself.
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I've been on a diet for two weeks and all I've lost is 14 days.
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Old 09-05-2012, 04:07 PM   #5
Tilly
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Quote:
Originally Posted by cherrytt_too View Post
So, with all this talk about pumpkin, I got to thinking about a low carb pumpkin roll that I used to make way back when. I couldn't remember where I got the recipe, so I googled 'low carb pumpkin roll' and it brought this tread up from 5 years ago.

Apparently I'm a spaz and got the recipe from myself.
Sounds reallly good! And tis the season for pumpkin and that wonderful smell as well.
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Old 09-06-2012, 09:50 AM   #6
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hahaha awesome!! pumkin is my fave!!
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Old 12-01-2012, 11:59 AM   #7
BABSY
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This was ok but I didnt like the flax meal in it. Maybe I will use almond flour instead.
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Old 12-01-2012, 02:35 PM   #8
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Old 12-02-2012, 10:02 AM   #9
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Originally Posted by BABSY View Post
This was ok but I didnt like the flax meal in it. Maybe I will use almond flour instead.
I'm not a big fan of flax meal either. I might also try it with all almond flour. I love pumpkin rolls.
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Old 11-03-2014, 11:18 AM   #10
Jakelilydad
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Did anyone try this with all almond flour? Can you tell us how it turned out? I am wondering whether the flaxmeal also contributes some egg-like structure to the cake. I am also not a flax fan, but wonder whether ground chia seed would work instead? Or a protein powder? I'd love to have a low-carb non-chocolate rolled cake recipe.
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