Link to

Dessert Recipes

Apple crisp
Apple raspberry torte
Apple tart
Apricot mousse
Banana mousse
Bread pudding
Fruit compote
Gelatin surprise
Ice cream mix
Lemon bars
Lemon ice cream
Merlot sorbet
Nut rolls
Peanut butter balls
Peppermint pretzel
Picnic fruit
Pumpkin rolls
Raspberry sherbet
Scotchie bars
Sweet potato custard
Walnut brownies
Delicious Cakes
Delicious Cookies
Delicious Pies


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Egg Substitutes
Freezing tips


Pumpkin Roll

Cake Ingredients:

  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup 100% pure pumpkin
  • 1 cup walnuts (optional)

Filling Ingredients:

  • 1 package (8oz) cream cheese
  • 1 cup sifted powdered sugar
  • 6 Tbsp. butter (softened)
  • 1 tsp. vanilla extract
  • Powdered Sugar


  1. Preheat oven to 375 degrees.
  2. Grease a 15x10 inch jelly-roll pan and line with parchment paper.
  3. Grease and flour the paper.
  4. Sprinkle a linen dish towel with powdered sugar.
  5. Mix the flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
  6. Beat the eggs and sugar in a larger bowl until thick.
  7. Add in pumpkin. Stir in the flour mixture.
  8. Spread evenly onto the pan and sprinkle with nuts.
  9. Bake for 13-15 minutes or until the top of the cake springs back when touched.
  10. Remove from oven and immediately loosen and turn cake into prepared towel.
  11. Carefully peel off the paper and roll the cake and towel together, starting with the narrow end.
  12. Beat cream cheese, powdered sugar, butter and vanilla until smooth.
  13. Unroll the cake and remove towel.
  14. Spread the cream cheese mixture over the cake and re-roll the cake.
  15. Wrap cake in plastic wrap and refrigerated for one hour.
  16. Sprinkle with powdered sugar.




Cholesterol-free, Low-sugar Brownies


  • 1/4 c. corn oil margarine
  • 1/2 c. Splenda
  • 1/2 c. brown sugar, packed
  • 1/2 c. all purpose flour
  • 2 tbsp. unsweetened cocoa
  • 2 egg whites
  • 1 tsp. vanilla extract
  • Non stick cooking spray


  1. Melt the margarine in large bowl.
  2. Add all ingredients and mix well.
  3. Spread batter evenly in an 8 x 8 x 2 metal pan sprayed with nonstick cooking spray.
  4. Bake at 350 degrees for 30 minutes or until done. Allow to cool and cut into 2-in. squares.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved