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Pumpkin Roll

Pumpkin RollA great holiday dessert with 46% fewer calories than a traditional pumpkin cake roll.

Recipe Ingredients:

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

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)

Cooking Directions:

  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 (175°C) oven 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.
  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.

Nutritional Information Per Serving (1/8 of pumpkin roll): 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 and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.