Healthy Living

Low Fat Pumpkin Roll

Yield: 12 servings

Ingredients

3 Egg Whites
2 Whole Eggs
1 1/2 cups Sugar
1 1/3 cups Pumpkin
1 1/2 tsp. Lemon Juice
1 1/2 cups 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

Directions

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

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