Healthy Pumpkin Roll

• Roll↗
• all-purpose flour↗3⁄4 cup
• baking powder↗1⁄2 teaspoon
• baking soda↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground cloves↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon

  (pinch)

• egg whites↗6

  large

• Equal sugar substitute↗1 cup
• pumpkin puree↗2⁄3 cup

  (libby's)

• hazelnut extract1 teaspoon
• Filling
• fat free cream cheese↗1

  (8 ounce) package

• frozen fat-free cool whip2 cups
• vanilla extract↗1 teaspoon
• teaspoons Equal sugar substitute↗3
• wax paper or aluminum foil

Step-by-step instructions

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.