Low Fat Pumpkin Roll

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 teaspoons confectioners' sugar
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup self-rising cake flour
• 2/3 cup canned pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1 cup confectioners' sugar
• 1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
• 1 teaspoon vanilla

Recipe

• 1 preheat the oven to 325°f.
• 2 spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
• 3 dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
• 4 combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
• 5 pour into the pan and bake 15 minutes.
• 6 let cool 5 minutes, then invert the dish towel.
• 7 sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jelly-roll style.
• 8 let cool.
• 9 cream the icing ingredients in a large bowl.
• 10 unroll the cake, spread the icing on top, then reroll the cake without the towel.
• 11 refrigerate until chilled.
• 12 sprinkle with the remaining 1 teaspoon of confectioners’ sugar.