Pumpkin Roll

A great holiday dessert with 46% fewer calories than a traditional cake roll. Sweetened with Equal and filled with a reduced-fat cream cheese filling you don't have to feel guilty enjoying it!

Yield: 8 servings

Ingredients

Cake

• 3 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
• 1 1/2 cups light whipped topping, thawed, if frozen
• 2 tablespoons Equal Spoonful** (or to taste)

Instructions

Cake

1. Beat eggs and 1 cup Equal Spoonful 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 jellyroll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350 degree F oven for 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto cloth and roll up from the narrow end.
4. Chill in refrigerator until completely cool.

Filling

1. Beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed or mixer until smooth and spreadable.
2. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve.
3. Slice cake into pinwheels.

Notes

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Nutrition

Per serving: 159 cal., 6 g pro., 19 g carb., 6 g fat, 87 mg chol., 341 mg sodium

Exchanges: 1 1/2 starch, 1 fat

Attribution

Recipe and photo used with permission from: Equal Sweetener