Baking: Cakes, Cookies, Muffins: Pumpkin Roll

This visually appealing cake is a 46% calorie reduction from a traditional recipe.

Author: Merisant/Equal® - www.equal.com
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x slices (1 loaf)

Preparation Time: 45 mins
Cooking Time: 8 mins
Extra Time: 30 mins (for refrigeration)

Ingredients:

3 eggs
1 cup Equal® Spoonful (for cake) *
1 cup canned pumpkin
1 tsp lemon juice
1 cup self-rising flour
2 tsp ground cinnamon
1 tsp ground nutmeg
4 oz reduced-fat cream cheese, softened
1 3/4 cup light whipped topping, thawed, if frozen
2 Tbsp Equal® Spoonful, or to taste (extra, for filling) **

Directions:

CAKE: Preheat oven to 350° F.

Beat eggs and 1 cup Equal® 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 jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated oven 5 to 8 minutes or until woodenpick 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.

FILLING: Beat cream cheese, whipped topping and 2 tablespoons Equal® 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.

Variations:

* May substitute 24 packets of Equal® sweetener.
** May substitute 3 packets of Equal® sweetener.