Pumpkin roll cake

Thanksgiving is not about keeping to diets, but a dessert with a traditional flavor and a low-fat recipe is an option some may wish to consider.

Here is an easy-to-make jellyroll-style cake flavored with pumpkin and traditional spices. A slice of the cake has only about 3 grams of fat.

Pumpkin Roll Cake

For the cake:2 teaspoons confectioners' sugar

3 large eggs

1 cup granulated sugar

3/4 cup self-rising cake flour

2/3 cup canned pumpkin puree

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon vanilla

1 teaspoon fresh lemon juice

For the icing:1 cup confectioners' sugar

8-ounce package Neufchatel cheese

1 teaspoon vanilla

Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners' sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jellyroll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners' sugar.

Makes 24 servings.

Nutrition information per serving: 117 cal., 3 g total fat, 2 g saturated fat, 42 mg chol., 49 mg sodium, 20 carbo., 0 g dietary fiber, 2 g pro.