Yield: 1 Servings
|2 tablespoons||Canola oil|
|1 can||(16 oz) unsweetened pumpkin|
|2 tablespoons||Fresh squeezed lemon juice|
|2¼ cup||Unbleached flour|
|1 tablespoon||Baking soda|
|1 tablespoon||Ground ginger|
|1½ cup||Powdered sugar|
|2 packs||(8 oz.) Philadelphia lite cream cheese|
Notes: 1992 Honorable Mention by Gina DiMarco, Hometown. The Times News, PA.
In a mixing bowl, beat Eggbeaters for 2½ minutes. Add oil and sugar, mix well. Stir in pumpkin and lemon juice until well-blended. In a separate bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin mixture. Spread ⅓ of the batter (about 2 ¼ cups) in a 15x10x1" jelly roll pan that has been generously sprayed with Pam. Bake 12 to 15 minutes in preheated 375° oven until cake springs back when gently touched. Cool in pan for 5 minutes. Turn cake on damp towel, fold edge of towel over edge of cake and roll tightly in the towel so that the towel separates the rolled cake from itself. Let stand.
FILLING: Beat all ingredients together until well blended and smooth. Makes 2 ¼ cups. Unroll cake from towel and spread cake with ⅓ of the filling (about ¾ cup). Roll cake up around filling. Repeat two more times with remaining batter and filling. Makes 3 rolls, with each roll yielding 10 - 1" slices.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998