This dressy cake roll with cream cheese filling is a great winter holiday dessert. Although this healthier version isn’t as sweet as the original recipe, it still makes a tasty treat with its whole wheat pastry flour and fruit liquid sweetener.

1. Make one batch of Cream Cheese Filling in advance; refrigerate.

2. Preheat oven to 375 degrees. Spray a 15x10x1” cookie sheet with olive oil cooking spray, and then dust with whole wheat pastry flour.

3. In a medium small bowl, beat on high speed with a hand-held electric mixer for 5 minutes:

¾ cup Egg Starts

4. Gradually beat in:

2/3 cup Wax Orchards Fruit Sweet

5. Stir in:

1 cup pumpkin

1 tsp lemon juice

6. In a large bowl, blend together:

1 cup whole wheat pastry flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

½ tsp salt

7. Fold pumpkin mixture into dry mixture and stir just until blended.

8. Spread batter evenly on prepared cookie sheet and bake for 15 minutes.

9. Let cool on cookie sheet for 5 minutes; work the edges loose with a metal spatula and turn out on a thin kitchen towel.

10. While still warm, roll towel and cake together starting at short side. Cool. Unroll and spread cake with filling. Re-roll without towel. Chill; slice into twelve ¾”-thick slices.

Cream Cheese Filling:

1. In a medium small bowl, beat with hand-held electric mixer until smooth:

2 (3-oz) packages cream cheese, softened at room temperature

6 oz Suzanne’s Ricemellow Crème

2. Refrigerate until ready to use.