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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!

Pumpkin Roll

Cake:
3 large 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
1 1/2 to 2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal® Spoonful** (or to taste)

1. For Cake: Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.
2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F 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.
4. Chill in refrigerator until completely cool.
5. For Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable.
6. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.

Makes 8 servings.

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:
calories 159, protein 6 g, carbohydrate 19 g, fat 6 g, cholesterol 87 mg, sodium 341 mg.

Food Exchanges: 1 1/2 starch, 1 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®

Click for more information on the artificial sweetner Aspartame.