Low Fat Pumpkin Roll #2
- Reviews 1
Ready In: 25 mins
Serves: 12
Ingredients
- 3 egg whites
- 2 whole eggs
- 1 1⁄2 cups sugar
- 1 1⁄3 cups pumpkin
- 1 1⁄2 teaspoons lemon juice
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 1⁄2 teaspoons ginger
- 3⁄4 teaspoon nutmeg
- 3⁄4 teaspoon salt
Filling
- 1 cup fat-free cool whip
- 8 ounces fat free cream cheese
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.
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