2 eggs
2 egg whites
1/4 c. brown sugar
2 tbsp. brown sugar substitute
2/3 c. mashed, cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1 c. raisins

Grease and flour a 15 x 10 x 1 inch jelly roll pan; set aside. Beat eggs in a large bowl at high speed of an electric mixer until thick, gradually add sugar and beat for 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients and gradually stir into pumpkin mixture. Spread batter evenly in pan. Sprinkle with 1 cup of raisins and gently press into batter. Bake at 375 degrees for 12 to 15 minutes.

Sift 4 to 5 packets of Equal in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from side of pan and turn out onto the sugared towel, starting at the narrow end, roll up cake and towel together. Cool and then filling.

FILLING:

1 pkg. low calorie topping mix such as Featherweight dry mix
1/2 c. skim milk
4 oz. fat-free cream cheese
2 pkgs. Equal
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Beat dry mix with skim milk until thick. Add cream cheese and continue beating until mixed. Add Equal and spices. Unroll cake; spread with filling and carefully re-roll.