Lowfat Pumpkin Cake Roll

YOGURT CHEESE FILLING:
1 recipes nonfat yogurt cheese (3 cups)
3/4 cup fructose or table sugar
2 teaspoons pure vanilla extract

CAKE
3 cups flour
6 tablespoons pumpkin pie spice
4 teaspoons baking powder
2 2/3 cups egg substitute
2 2/3 cups canned pumpkin
3 cups fructose or table sugar

YOGURT CHEESE: 4 cups nonfat plain yogurt without stabilizers. Line a large strainer with either flat coffee filters or cheesecloth. Pour in yogurt and place strainer in a large bowl or pan to catch yogurt drippings. Refrigerate at least 12 hours or up to 24 hours, or until mixture is very thick. Will keep in refrigerator up to 2 weeks. Makes 2 cups.

Prepare filling by combining all ingredients in medium bowl and then refrigerate. Preheat oven to 325�F. Spray two 17x12 inch jelly roll pans with cooking spray. Line bottoms of pans with waxed paper and then spray paper also. Into a large bowl, sift together flour, pumpkin pie spice, and baking powder. Add egg substitute, pumpkin and sugar and beat with an electric mixer until smooth. Pour batter into prepared pans and spread evenly. Bake 20-25 minutes.

Let cake cool in pan 15 minutes on a wire rack. Spread 1 warm cake with 3/4 of the filling. Begin rolling cake in pan, using the waxed paper liner for support and peeling it away as you roll. Refrigerate rolled cake and remaining cake in refrigerator for 1 hour or until completely cooled. Tear unrolled cake into pieces and put into a food processor; process into cake crumbs. Spoon remaining filling over filled roll, rubbing over top and sides of roll so crumbs will adhere. With your hands, press crumbs firmly into roll, covering roll completely. Serve within 4 hours.

Krystine's Healthy Gourmet Bakery Cookbook - Warning.. this is NOT low in calories!!