Pumpkin Roll

Ingredients

Cake Ingredients:

• 3 eggs
• 1 cup Equal Spoonful or Granulated*
• 1 cup canned pumpkin
• 1 teaspoon lemon juice
• 1 cup self-rising flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

  Filling Ingredients:

• 4 ounces reduced-fat cream cheese, softened
• 1-1/2 to 2 cups light whipped topping, thawed, if frozen
• 2 tablespoons Equal Spoonful or Granulated** (or to taste)

  * May substitute 24 packets Equal sweetener

  ** May substitute 3 packets Equal sweetener

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 350F 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.

Recipe Yield: Yield: 8 servings

Source: Equal
Recipe and image appear courtesy of Equal.

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