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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | egg beaters | 1 | cup | splenda no-calorie sweetener | 2/3 | cup | pumpkin (canned) | 1 | teaspoon | lemon juice | 3/4 | cup | all-purpose flour | 2 | teaspoons | cinnamon, ground | 1 | teaspoon | baking powder | 1/2 | teaspoon | salt | 1/4 | teaspoon | nutmeg | 1 | cup, unsifted | icing sugar | 1/2 | teaspoon | vanilla extract | 1/4 | cup | Butter, light, Land o lakes | 1 | cup | Cheese, cream, low fat |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees. | | 2 | Beat egg beaters for 5 min. gradually beat in sugar until lemony colored. Add pumpkin and lemon juice. | | 3 | Combine flour, cinnamon , baking posder, salt and nutmeg , fold into the pumkin mixture. | | 4 | Grease 15X10X1 inch baking pan, line with wax paper, spread batter into pan. | | 5 | Bake 15 minutes or until cake springs back when touched. | | 6 | When still warm turn onto towel that has been dusted with powdered sugar. Peel off paper and roll. | | 7 | Beat cream cheese, 1 cup powdered sugar,butter and vanilla until fluffy. | | 8 | Unrill cake, spread with cream cheese mixture. Roll up again ...cover and chill. Dust with powdered sugar when ready to serve. | | 9 | * 1 cup chopped nuts can be added to batter if you wish. I left them out to save calories. |
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