Healthier Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 eggs, separated (3 whites, 2 whole)1 1/2 c sugar1 1/3 c pumpkin1 1/2 t lemon juice1 1/2 c whole wheat flour1 1/2 t baking powder1 T cinnamon1 1/2 t ginger3/4 t nutmeg3/4 t saltFilling8 oz fat free cream cheese, softened1 c fat free cool whip
1. Preheat oven to 375*; grease and flour a jelly roll pan.
2. In a large bowl, beat 3 egg whites and 2 whole eggs on high, about 5 minutes.
3. Gradually beat in sugar; fold in pumpkin and lemon juice.
4. In a separate bowl, sift together dry ingredients; fold in to pumpkin mixture.
5. Spread evenly on to pan and bake for 15 minutes.
6. Turn out on to a clean hand towel; roll up towel and cake together and cool.
7. Whip cream cheese and beat in cool whip.
8. Unroll pumpkin roll and spread filling evenly over cake; refrigerate at least 30 minutes before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ALLSWEETALI.
2. In a large bowl, beat 3 egg whites and 2 whole eggs on high, about 5 minutes.
3. Gradually beat in sugar; fold in pumpkin and lemon juice.
4. In a separate bowl, sift together dry ingredients; fold in to pumpkin mixture.
5. Spread evenly on to pan and bake for 15 minutes.
6. Turn out on to a clean hand towel; roll up towel and cake together and cool.
7. Whip cream cheese and beat in cool whip.
8. Unroll pumpkin roll and spread filling evenly over cake; refrigerate at least 30 minutes before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ALLSWEETALI.
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 1.2 g
- Cholesterol: 27.7 mg
- Sodium: 254.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.2 g
- Protein: 5.5 g
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