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Recipes - neff

• Preheat oven to 375 degrees.Grease 10 x 15 jelly roll pan, line with waxed paper (bottom and sides), then grease and flour wax paper. • In a bowl combine flour, 1 cup splenda, baking soda, baking powder, spices. Whisk to mix ingredients. • Add pumpkin, eggs, and powdered milk. Mix until well blended. • Pour into prepared pan, spreading evenly. • Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the bread to dry out too much and crack when rolling). • Sprinkle cotton dish towel (I use a place mat) with the 3 tablespoons of splenda. Remove bread to splenda-covered towel, carefully peel off waxed paper and immediately loosely roll the bread into the towel. • Place rolled bread onto a wire rack and cool completely. • Blend the cream cheese with the splenda. Fold in cool whip. • Carefully unroll the bread, spread the filling and re-roll. Wrap in waxed paper, then in aluminum foil. • Place in refrigerator for severa 
Cals. / serving : 201
% from fat : 62
% from carbs : 25
% from protein : 13
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