A great Fall or Winter dessert that will make any occasion special.
Servings
Makes 8 servings
Ingredients
CAKE
3 eggs
24 packets Pure Via sweetener
1 cup (250 mL) canned pumpkin
1 teaspoon (5 mL) lemon juice
1 teaspoon (5 mL) vanilla extract
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) ground cinnamon
1- ½ teaspoons (7 mL) baking powder
1 teaspoon (5 mL) ground nutmeg
¼ teaspoon (1 mL) salt
FILLING
4 ounces (115 g) reduced fat cream cheese, softened
2 cups (500 mL) light whipped topping
3 packets Pure Via sweetener
Directions
Preheat oven to 350°F. Line a 15 x 10-inch jelly roll pan with waxed paper; set aside.
For Cake, beat eggs and Pure Via sweetener in mixing bowl on medium speed of mixer for 5 minutes. Stir in pumpkin, lemon juice and vanilla. Gently fold in combined dry ingredients. Spread batter in prepared pan.
Bake 5 to 8 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 3 minutes. Turn cake out onto a clean cloth towel. Roll up beginning at narrow end. Cool completely on rack.
Meanwhile, for Filling, whisk cream cheese, whipped topping and Pure Via sweetener until well blended.
Unroll cake roll and spread evenly with Filling to within ½-inch of edges. Re-roll. Place on serving plate. Cover and refrigerate until ready to use.
Nutritional information (per serving)
Calories 167; Protein 6g; Carbohydrates 24g; Fat 6g; Cholesterol 76mg; Sodium 271mg
Exchanges
Starch – 1-½; Fat – 1
Reduction
Calorie Reduction –46%
Carbohydrate Reduction – 51%