Pumpkin Roll
This visually appealing cake is a 46% calorie reduction from a traditional recipe.
Preparation Time: 45 mins
Cooking Time: 8 mins
Extra Time: 30 mins
(for refrigeration)
Yield: 8 x slices (1 loaf)
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.