Low Fat Pumpkin Roll

Name: Low Fat Pumpkin Roll Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: Ingredients; 3 Egg Whites; 2 servings of regular egg beaters; 1 1/2 cups Splenda for Baking; 1 1/3 cups Canned Pumpkin; 1 1/2 tsp. Lemon Juice; 1 1/2 cups Cake Flour; 1 1/2 tsp. Baking Powder; 3 tsp. Cinnamon; 1 1/2 tsp Ginger; 3/4 tsp Nutmeg; 3/4 tsp Salt; Filling; 1 cup Fat Free Cool Whip; 8 oz Fat Free Cream Cheese

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 12

Ingredients

Ingredients3 Egg Whites2 servings of regular egg beaters1 1/2 cups Splenda for Baking1 1/3 cups Canned Pumpkin1 1/2 tsp. Lemon Juice1 1/2 cups Cake Flour1 1/2 tsp. Baking Powder3 tsp. Cinnamon1 1/2 tsp Ginger3/4 tsp Nutmeg3/4 tsp SaltFilling1 cup Fat Free Cool Whip8 oz Fat Free Cream Cheese

Directions

Directions
Beat eggs on high speed of mixer approximately 5 minutes
Graduallly beat in sugar
Fold in pumpkin and lemon juice.
Sift together dry ingredients; fold into pumpkin mixture
Spread into greased and floured jelly roll pan
Bake at 375 for 15 minutes.
Tun out on towel.
Roll towel and cake together; cool
Unroll
Soften and Whip Cream Cheese, beat in Cool Whip
Spread mixture over cake; roll and chill
Cut into 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user EARTHYGIRL1.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 145.2
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 366.3 mg
Total Carbs: 25.9 g
Dietary Fiber: 1.4 g
Protein: 6.7 g

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