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Pumpkin Cream Cheese Roulade

I have to share this incredible recipe from Canyon Ranch. It truly is low fat. If you like the combination of cream cheese and pumpkin all year long - this dessert is a must! It is really easy too!

1 cup canned pumpkin
2 eggs
2 egg whites
1 cup sugar
1 cup plus 2 tablespoons all purpose flower
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup light cream cheese
2 tablespoons butter
1 teaspoon vanilla extract
3/4 cup powdered sugar

1. Preheat oven to 375. Spray a 13x20 cookie sheet (w/ at least a 1/2” lip) with a non-stick vegetable spray and line with waxed paper. Again, lightly sprayed waxed paper with a non-stick vegetable coating.

2. In mixing bowl, combine pumpkin, sugar, eggs. Beat at medium speed for 3 minutes. Add flour, salt, cinnamon, and soda. Beat well for one minute. Spread batter evenly into pan. Bake at 375 for 12-14 minutes or until center of cake springs back when touched. remove from oven, cool slightly, and inverted into a clean kitchen towel while still warm. Peel off waxed paper.

3. Position the sheetcake lengthwise in front of you. Roll up cake, with the towel, and place them seam side down. Let cool completely.

4. While all remaining ingredients fro filling together until light and fluffy. Gently unroll the cake. Spread the cake with frosting to within one inch of the sides placing a larger amount of the filling towards the front of the cake. Roll the cake tightly and wrap with plastic. (If frosting oozes out the sides as you roll, redistribute it with a knife onto the unrolled portion of the cake.) Chill in the refrigerator for a few hours, seam side down.

5. When chilled thoroughly, cut into 18 equal slices.

Makes 18 servings, each containing approximately: 145 calories, 4gm. fat, 3 gm protein, 24 gm, carbohydrate, 35 mg. cholesterol, 222 mg, sodium.