WW Pumpkin RollSubmitted by: HEIDI14DAN
Introductionreduced calorie, fat and sugar pumpkin roll reduced calorie, fat and sugar pumpkin roll
1 angel food cake mix (1 step kind)
1 cup cold water
1 can (15 oz) pumpkin
1 TBSP pumpkin pie spice
1 (8oz) FF cream cheese
1 (3oz) SF FF cheesecake pudding pie mix
1 (8oz) FF cool whip
pumpkin pie spice to taste
Line a jelly roll pan with waxed paper. Spray lightly with pam. Beat the cake mix and water in a bowl together for 2-3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake 20 min. or until cake springs back when touched gently in the center. Let cool for 5 min. Put powdered sugar on a clean dish towl and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side (get more slices for less points). Let cool for 5-6 hours.
Beat cream cheese and slowly add cool whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up. Very moist and doesn't taste low fat at all.
Number of Servings: 20
Recipe submitted by SparkPeople user HEIDI14DAN.
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Delicious! The only thing I may do different next time would be to buy cream cheese spread instead of the block. The filling was too stiff to spread over the roll. I couldn't find any cream cheese pudding mix so I used vanilla instead and it doesn't taste much diff. Thanks for the recipie! - 12/22/07