For the Cake:
For the Filling:
To Make Cake:
Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a 10 x 15 x 1-inch jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F/180°C oven 5 to 8 minutes or until cake tester or toothpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool.
To Make the
Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Per Serving: 140 Calories; 4g Fat (26.0% calories from fat); 1g Saturated Fat; 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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