Low-Fat Lemon Filled Pumpkin Roll - cooking recipe

Ingredients

1 c. egg substitute (4 eggs)
3/4 c. sugar
2/3 c. canned pumpkin
1/4 c. nonfat buttermilk
2 Tbsp. vegetable oil
3/4 c. all-purpose flour
2 1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp. confectioners sugar
1/2 tsp. salt

Preparation

Preheat oven to 375\u00b0.
Beat egg substitute in a large bowl on high until foamy.
Gradually add granulated sugar.
At low speed, add pumpkin, buttermilk and oil.
In a small bowl, combine flour, cinnamon, salt, nutmeg, ginger and baking powder.
Add flour mixture to egg mixture, beat until well blended.
Bake in a 10 x 15-inch jelly roll pan for 12 to 15 minutes.