Pumpkin Rolls

• 6 egg whites
• 1 cup Splenda sugar substitute
• 23 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 34 cup whole wheat flour
• 8 ounces fat free cream cheese
• 4 tablespoons low-fat margarine
• 12 cup powdered sugar
• 12 cup Splenda sugar substitute
• 1 teaspoon vanilla

1. Mix eggs and splenda together.
2. Add remaining ingredients, blending on high until smooth.
3. Bake on a cookie sheet with wax paper and baking spray on the wax paper.
4. Baked at 350 degrees for 15 minutes.
5. Remove warm cake.
6. Lay a piece of wax paper on top and roll the pumpkin cake up.
7. Put into the refrigerator for 20 minutes.
8. Filling.
9. Mix the filling together.
10. Stir until smooth.
11. After 20 minutes take the pumpkin cake out of the refrigerator, unroll and spread the filling into the middle.
12. Take the wax paper off and re-roll the pumpkin cake back up.
13. Refrigerate for 1 hour before serving.
14. Cut and serve after 1 hour.
15. Makes 10 servings.

egg whites, splenda sugar substitute, pumpkin, baking soda, cinnamon, whole wheat flour, cream cheese, lowfat margarine, powdered sugar, splenda sugar substitute, vanilla

Taken from www.food.com/recipe/pumpkin-rolls-198352 (may not work)