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Ingredients
| eggs: 3 (whites) |
| eggs: 2 |
| granulated sugar: 1 1/2 cups |
| pumpkins (cut into 1" cubes): 1 1/3 cups |
| lemon juice: 1 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 Tbl |
| ginger (minced): 1 1/2 tsp |
| whole nutmeg: 3/4 tsp |
| salt: 3/4 tsp |
| fat-free whipped topping: 1 cup |
| fat free cream cheese: 1 cup |
Low Fat Pumpkin Cheese Roll
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- 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
- Prep time includes cool down time.
- (Also, I use Eggbeaters® instead of real eggs.).