Pumpkin Roll

Makes 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, softened
2 cups lite whipped topping, thawed, if frozen
2 tablespoons Equal Spoonful

Directions

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.

Nutritional Information

Calories 178
Protein 6g
Carbohydrates 24g
Fat 7g
Cholesterol 80mg
Sodium 275mg

 

Recipe courtesy of Equal.com.

Items of Interest

October 23, 2015 Desserts