Recipe - Lightened Pumpkin Rolls

2 cup Eggbeaters
2 tablespoon Canola oil
2 cup Sugar
1 cn (16 oz) unsweetened pumpkin
2 tablespoon Fresh squeezed lemon juice
2 One fourth cup Unbleached flour
1 tablespoon Baking soda
2 tablespoon Cinnamon
1 tablespoon Ground ginger
1 teaspoon Salt

FILLING
1 One half cup Powdered sugar
2 pack (8 oz.) Philadelphia lite
cream cheese
One fourth cup Margarine
1 One half teaspoon Vanilla

Notes: 1992 Honorable Mention by Gina DiMarco, Hometown. The Times News,
PA.

In a mixing bowl, beat Eggbeaters for 2 One half minutes. Add oil and sugar, mix
well. Stir in pumpkin and lemon juice until wellblended. In a separate
bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin
mixture. Spread 1/3 of the batter (about 2 One fourth 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 One fourth cups. Unroll cake from towel and spread cake with 1/3 of the filling
(about Three fourths 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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998