Healthy Pumpkin Roll

Ingredients

Roll

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt (pinch)
• 6 large egg whites
• 1 cup Equal sugar substitute
• 2/3 cup pumpkin puree (libby's)
• 1 teaspoon hazelnut extract

Filling

• 1 (8 ounce) package fat free cream cheese

• 2 cups frozen fat-free cool whip
• 1 teaspoon vanilla extract
• 3 teaspoons Equal sugar substitute
• wax paper or aluminum foil

Directions

1. 1

   PREHEAT oven to 375° F.Spray 15 x 10 pan with non stick spray. Put in medium bowl flour, baking powder, baking soda, cinnamon, cloves, extract, and salt. Mix all ingredients together, add pumpkin, mix again.

2. 2

   In another medium bowl beat egg whites unil the form stiff white peaks, slowly add in cup of equal (very important to do just a little at a time). Fold other ingredients into this bowl a little at a time,.

3. 3

   Pour into pan, bake for 12-15 minutes. Spray wax paper with nonstick spray. Immediately flip cake onto wax paper and roll. Set aside.

4. 4

   Filling::.

5. 5

   Mix cream cheese, equal, frozen cool whip and vanilla extract. Unroll cake and spread filling evenly on cake and reroll. Wrap in plastic wrap put in freezer for 30-45 minutes. Serve immediately when removed.