Ingredients
3 eggs
1 cup sweetener
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Filling
8 ounces low fat cream cheese (non-fat does not taste as good, trust me)
2 tablespoons light margarine (such as Parkay’s)
1 teaspoon vanilla
1/2 cup sweetener
Line 10×15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
In a large bowl, beat eggs and sweetener with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
After you take it out of the oven, flip onto a CLEAN dish towel. Remove the waxed paper and roll up like a jellyroll in the dish towel.
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
Makes 16 servings, 80 Calories each.