Low Fat Pumpkin Cheese Roll

• 3 egg whites
• 2 whole eggs
• 1 12 cups sugar
• 1 13 cups pumpkin
• 1 12 teaspoons lemon juice
• 1 12 cups flour
• 1 12 teaspoons baking powder
• 3 teaspoons cinnamon
• 1 12 teaspoons ginger
• 34 teaspoon nutmeg
• 34 teaspoon salt
• 1 cup fat-free cool whip
• 8 ounces fat free cream cheese

1. Beat eggs on high speed of mixer approximately 5 minutes
2. Graduallly beat in sugar
3. Fold in pumpkin and lemon juice.
4. Sift together dry ingredients; fold into pumpkin mixture
5. Spread into greased and floured jelly roll pan
6. Bake at 375 for 15 minutes.
7. Tun out on towel.
8. Roll towel and cake together; cool
9. Unroll
10. Soften and Whip Cream Cheese, beat in Cool Whip
11. Spread mixture over cake; roll and chill
12. Prep time includes cool down time.
13. (Also, I use Eggbeaters instead of real eggs.
14. ).

egg whites, eggs, sugar, pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, salt, cool whip, cream cheese

Taken from www.food.com/recipe/low-fat-pumpkin-cheese-roll-145291 (may not work)