Pumpkin Roll
Serves 8
Here is a great Holiday dessert with fewer calories than a traditional cake roll. It’s sweetened with Equal® and filled with a reduced fat cream cheese filling so you don’t have to feel guilty about enjoying it!
Ingredients
CAKE
- 3 eggs
- 24 packets Equal sweetener*
- 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
- 2 cups lite whipped topping, thawed, if frozen
- 3 packets Equal sweetener**
*Substitute 1 cup Equal Spoonful for the packets.
**Substitute 2 tablespoons Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F. Line a jelly roll pan with waxed paper; set aside.
- For Cake, beat eggs and Equal for 5 minutes in a mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Spread batter evenly in prepared pan.
- Bake 5 to 8 minutes or until wooden pick 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 cooled.
- For Filling, beat cream cheese, whipped topping and Equal in a 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.
Nutrition Information (per serving)
- Calories: 178
- Protein: 6 g
- Carbohydrates: 24 g
- Fat: 7 g
- Cholesterol: 80 mg
- Sodium: 275 mg
Exchanges
- Fat - 1-1/4
- Starch - 1-1/4
