Low-Fat Pumpkin Roll

• 2/3 c. frozen egg product, thawed
• 2/3 c. sugar
• 1 Tbsp. cooking oil
• 2/3 c. canned pumpkin
• 2 tsp. lemon juice
• 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• nonstick spray coating
• powdered sugar
• 1 (8 oz.) pkg. light cream cheese
• 1 Tbsp. margarine or butter
• 3/4 c. sifted powdered sugar
• 1 tsp. vanilla

1. Beat egg product at high speed until light and fluffy (about 2 minutes).
2. Beat in sugar; add oil, pumpkin and lemon juice.
3. Beat at low speed until combined.
4. Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture.
5. Beat at low speed just until combined.
6. Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating.
7. Line with waxed paper.
8. Pour batter into the pan and spread evenly.
9. Bake in a 350u0b0 oven for 12 to 15 minutes.

frozen egg, sugar, cooking oil, pumpkin, lemon juice, allpurpose, baking powder, baking soda, pumpkin pie spice, salt, nonstick spray coating, powdered sugar, light cream cheese, margarine, powdered sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572422 (may not work)