Title: Pumpkin Roll (Low Fat)
Categories: Dessert Diet
Yield: 10 Servings

CAKE ROLL MIXTURE
3/4	c	Flour
3/4	c	Sugar
2/3	c	Canned pumpkin
3	lg	Eggs
1	ts	Baking soda
1/2	ts	Ground cinnamon
CREAM CHEESE FILLING
8	oz	Fat Free Cream Cheese
		Softened
1/4	c	Sugar
1	ts	Vanilla

For Cake Roll: Line 15 x 10 x 1 inch baking pan with waxed paper. Spray with nonstick cooking spray.

Mix all above cake/roll ingredients until smooth. Spread evenly into prepared pan.

Bake in preheated 350 oven for 15 minutes. Generously sprinkle cloth towel with powdered sugar. Invert cake onto towel. Roll up cake in towel starting with short side. Cool completely on wire rack.

Prepare cream cheese filling: Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and vanilla, mixing JUST until blended.

Unroll cake. Spread with cream cheese filling, reroll. Wrap with plastic wrap. Freeze three hours or until firm. Let stand at room temperature 15 minutes before slicing.

Per Serv. Cal 160; Fat 2 g, Chol 65 mg

Phylly Free Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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