Low fat, low sugar, low calorie Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
CAKE1/4 cup splenda, blended with 2/3 T of cornstarch (substitute for 1/4 cup powdered sugar)3/4 cup all-purpose flour1/2 t baking powder1/2 t baking soda1/2 t gound cinnamon1/2 t groun cloves1/4 t salt3/4 cup eggbeaters (substitute for 3 large eggs)1/2 cup Splenda (substitute for 1 cup granulated sugar)2/3 cup Libby's 100% pure pumpkinFILLING1 package (8 oz.) low fat cream cheese1 cup splenda blended with 2 2/3 T of cornstarch (substitute for 1 cup powdered sugar)6 Tbsp butter or margarine, softened1 t vanilla extractPowdered sugar (optional for decoration - 3/4 cup splenda and 2 T cornstard to make substitute)
Makes ten slices.
For Cake:
PREHEAT oven to 375 degrees. Grease 15x10" cookie sheet; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Combine egg beaters and Splenda in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, powdered sugar substitute, butter, and vanilla extract in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar substitute before serving.
TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Number of Servings: 10
Recipe submitted by SparkPeople user JPIPWADE1.
For Cake:
PREHEAT oven to 375 degrees. Grease 15x10" cookie sheet; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Combine egg beaters and Splenda in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, powdered sugar substitute, butter, and vanilla extract in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar substitute before serving.
TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Number of Servings: 10
Number of Servings: 10
Recipe submitted by SparkPeople user JPIPWADE1.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 10.7 g
- Cholesterol: 13.6 mg
- Sodium: 512.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.7 g
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