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Name: Lightened Pumpkin Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Canola oil; 2 tb lemon juice Freshly squeezed; 2 c Eggbeaters; 2 c Sugar; 1 tb Baking soda; 1 1/2 c Powdered sugar; 1 ts Salt; 2 1/4 c Unbleached flour; 2 8-oz pk Philadelphia cream cheese; 1 16-oz cn unsweetened pumpkin; 1 1/2 ts Vanilla; 1/4 c Margarine; 2 tb Cinnamon; 1 tb Ground ginger

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INGREDIENTS

2 tb Canola oil
2 tb lemon juice ; Freshly squeezed
2 c Eggbeaters
2 c Sugar
1 tb Baking soda
FILLING
1 1/2 c Powdered sugar
1 ts Salt
2 1/4 c Unbleached flour
2 8-oz pk Philadelphia cream cheese
1 16-oz cn unsweetened pumpkin
1 1/2 ts Vanilla
1/4 c Margarine
2 tb Cinnamon
1 tb Ground ginger

INSTRUCTIONS

Notes: 1992 Honorable Mention by Gina DiMarco, Hometown. The Times News, PA. In a mixing bowl, beat Eggbeaters for 2 1/2 minutes. Add oil and sugar, mix well. Stir in pumpkin and lemon juice until well-blended. In a separate bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin mixture. Spread 1/3 of the batter (about 2 1/4 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 1/4 cups. Unroll cake from towel and spread cake with 1/3 of the filling (about 3/4 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 recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

NOTES

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Lightened Pumpkin Rolls

2 tb Canola oil
2 tb lemon juice Freshly squeezed
2 c Eggbeaters
2 c Sugar
1 tb Baking soda
 FILLING
1 1/2 c Powdered sugar
1 ts Salt
2 1/4 c Unbleached flour
2 8-oz pk Philadelphia cream cheese
1 16-oz cn unsweetened pumpkin
1 1/2 ts Vanilla
1/4 c Margarine
2 tb Cinnamon
1 tb Ground ginger

Notes: 1992 Honorable Mention by Gina DiMarco, Hometown. The Times News,  PA.    In a mixing bowl, beat Eggbeaters for 2 1/2 minutes. Add oil and sugar, mix  well. Stir in pumpkin and lemon juice until well-blended. In a separate  bowl, combine flour, baking soda, cinnamon, ginger and salt. Add to pumpkin  mixture. Spread 1/3 of the batter (about 2 1/4 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 1/4 cups. Unroll cake from towel and spread cake with 1/3 of the filling  (about 3/4 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 recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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Nutrition

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Serving Size: 1 Serving (3169g)
Recipe Makes: 1

Calories: 8747
Calories from Fat: 2507 (29%)

Amt Per Serving		% DV

	Total Fat 278.5g	371 %
	Saturated Fat 108.1g	540 %
	Monounsaturated Fat 99.6g
	Polyunsanturated Fat 43.3g
Cholesterol 499mg		154 %
Sodium 6324.8mg		218 %
Potassium 2301.7mg		61 %
Total Carbohydrate 1557g		458 %
	Dietary Fiber 39.6g	158 %
	Sugars, other 1517.4g
Protein 63.7g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8747

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