No Sugar Added Roll Roll Pumpkin Cheese Cake

by Hidemi Walsh
(Annandale, VA, U.S.A.)

Ingredients:
-For Cake
1 tablespoon Butter
2 tablespoons Milk
3 Eggs
2 tablespoons Splenda (No Calorie Sweetener)
1/2 cup Flour
-For Pumpkin cream
1 lb Pumpkin
1 tablespoon Splenda
1/4 cup Milk
-For Cheese cream
4 oz Philadelphia Cream Cheese, at room temperature
2 cups Thawed Sugar Free Whipped Cream
1 tablespoon Splenda
-Topping
1/2 cup Crushed Walnuts

Directions:
1.Halve the 1 lb pumpkin, take seeds out, wrap with plastic wrap and heat in a microwave until tender.
2.Scoop inside of pumpkin and mash. Take 2 cups of mashed pumpkin and transfer to the sauce pan. Add 1 tablespoon of Splenda and 1/4 cup of milk, and simmer over low heat stirring frequently until thickens. Then cover and chill in the refrigerator for 30 minutes.
3.In the mean time, whip 4 oz of cream cheese and add 1 tablespoon of Splenda and 1 cup of whipped cream. Mix well.
4.Preheat the oven to 350 degrees F.
5.In a small bowl, combine 1 tablespoon of butter and 2 tablespoons of milk. Heat in a microwave until butter melts.
6.In another bowl, beat 3 egg whites until foamy. Add 2 tablespoons of Splenda and whip. Then add 3 egg yolks, 1/2 cup of flour and melted butter with milk. Mix well. Pour the batter in the square baking dish placed cooking paper and bake for 10-12 minutes. Let it cool. Then cut the cake into four strips 2 inches thick lengthwise.
7.On each cut cake, spread the pumpkin cream, and spread cream cheese mixture, then put 1 tablespoon of crushed walnuts. Roll up one cake sheet, then place it on the edge of the second cake sheet and roll up lying together.
8.Place the rolled cake facing the cut end up and wrap with the third cake sheet. Then wrap with the last cake sheet.
9.Spread the rest of whipped cream on the top of the cake. Put the rest of pumpkin mixture in the disposable pastry plastic and decorate on top. Place the rest of the walnuts on top.
10.Cut the cake and serve.