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!
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
4 ounces reduced-fat cream cheese
1 1/2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal Spoonful** (or to taste)
* May substitute 24 packets Equal sweetener
** May substitute 3 packets Equal sweetener
For Cake, beat eggs and 1 cup Equal Spoonful 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
Line a jelly roll 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.
Chill in refrigerator until completely cool.
For Filling, beat cream cheese, whipped topping and 2 tablespoons Equal in mixing
bowl on medium speed or 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.
Makes 8 servings.
Nutrition information per serving: 159 cal., 6 g pro., 19 g carb., 6 g fat,
87 mg chol., 341 mg sodium