1 pkg (8 oz.) 1/3 less fat neufchatel cream cheese
1/2 cup sugar or more to desired sweetness
1/2 tub fat free cool whip
powdered sugar to sprinkle towel & cake
Instructions
Preheat oven to 375F. Grease 15x10-inch jelly-roll pan; line with
wax paper. Grease & flour paper Sprinkle a thin, cotton kitchen
towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves &
salt in a small bowl. Beat eggs & 1 cup sugar in large mixer bowl
until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly
into prepared pan.
Bake for 13-15 minutes or until top of cake springs back when
touched. Immediately loosen & turn cake onto prepared towel.
Carefully peel off paper. Roll up cake & towel together, starting
with narrow end. Cool on wire rack.
For filling- Beat cream cheese with 1/2 cup of sugar. Taste.
Add more sugar to desired sweetness. Add 1/2 tub of cool whip
& mix with beaters until combined, but don't over-mix. You
want a stiff, but light texture similar to a non-bake cheesecake.
Unroll cake, when cooled, & fill with cream cheese mixture
starting with the center, leaving about an inch or two at the end
of your roll so your filling doesn't squeeze out. Top with
powdered sugar. Cover with saran wrap & refrigerate for a
couple hours. Cut just before serving.
Originally Submitted
11/8/2010
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