Thanksgiving

Low Fat Pumpkin Roll is for Dessert.

Low Fat Pumpkin Roll takes 10 minutes to prepare.

Low Fat Pumpkin Roll takes 15 minutes to cook.

Low Fat Pumpkin Roll makes 12 servings.

The ingredients for Low Fat Pumpkin Roll are:

Ingredients
3 Egg Whites
2 servings of regular egg beaters
1 1/2 cups Splenda for Baking
1 1/3 cups Canned Pumpkin
1 1/2 tsp. Lemon Juice
1 1/2 cups Cake 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

Here is how you make Low Fat Pumpkin Roll:

DirectionsBeat 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.Number of Servings: 12Recipe submitted by SparkPeople user EARTHYGIRL1.

The nutritional information for Low Fat Pumpkin Roll is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 145.2

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 366.3 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 1.4 g
• Protein: 6.7 g