Pumpkin Cake Roll

Lightened up version of an old favorite. This is a real treat!

Servings: 8

For the Cake:
• 3 large eggs
• 1 cup artificial sweetener (such as Equal® Spoonful or Splenda® Granular)
• 1 cup canned 100% pumpkin
• 1 teaspoon lemon juice
• 1 cup self-rising flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the Filling:
• 4 ounces reduced-fat cream cheese, softened
• 1 1/2 to 2 cups lite non-dairy whipped topping, thawed
• 2 tablespoons artificial sweetener (such as Equal® Spoonful or Splenda® Grandular)

To Make Cake:
Beat eggs and the 1 cup sweetener for 5 minutes in mixing bowl on medium speed of mixer.

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 Filling:
Beat cream cheese, whipped topping and 2 tablespoons sweetener in mixing bowl on medium speed of mixer until smooth and spreadable.

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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