Low Fat Pumpkin Roll

Ingredients
Cake: 
3 large eggs 
1 cup Equal® Spoonful* 
1 cup canned pumpkin 
1 teaspoon lemon juice 
1 cup self-rising flour 
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg 

Filling: 
4 ounces reduced-fat cream cheese, softened 
1 1/2 to 2 cups light whipped topping, thawed, if frozen 
2 tablespoons Equal® Spoonful** (or to taste) 


Instructions

For Cake: 1. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. 2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. 3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. 4. Chill in refrigerator until completely cool. For Filling: 1. Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. 2. Unroll pumpkin roll and spread with filling. Re-roll. 3. Cover and refrigerate until ready to serve. * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener

Nutritional Facts

Servings 8

8 servings

Serving size 1/8 of pumpkin roll

• Calories 159

• Protein 6 g

• Carbohydrates 19 g

• Fat 6 g

• Cholesterol 87 mg

• Sodium 341 mg

Food Exchanges 1 1/2 starch

1 fat.