Low Fat Pumpkin Roll
"This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving!"
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
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
-
ICING
- 1 cup confectioners' sugar
- 1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
- 1 teaspoon vanilla
directions
- Preheat the oven to 325°F.
- Spray a jelly-roll 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, jelly-roll 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.
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RECIPE SUBMITTED BY
KerrBearr
Piqua, OH
I'm 27 and have lived in Ohio my whole life. I've always loved to cook because I love to eat. However, I get a lot of joy from watching people enjoy what I make. I've always cooked better than I baked, but recently I decided to try baking for the holidays. I found this site while looking for holiday recipes - cookies and brownies. I like to do things from scratch, something I think I picked up from my grandma. My passions in life are (in no order) cooking, animals, family, and friends.
