Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 servings egg beaters (3/4 c)1 c sugar3/4 c flour2 tbs pumpkin pie spice2/3 c canned pumpkin1 tsp lemon juice1 teaspoon baking powder1/2 tsp saltfilling:1 c powdered sugar8 oz FF cream cheese4 tbs light margarine1/2 tsp vanilla
beat together egg beaters and sugar until creamy. Stir in pumpkin and lemon juice - set aside.
Combine flour, baking powdered, pie spice, and salt. Fold dry mix into pumpkin mix.
Spray jelly roll pan with PAM and sprinkle small amount of flour. Spread mix evenly and bake for 15 min at 375.
As soon as it's done, turn out on a kitchen towel that's sprinkled with powdered sugar. Roll the cake up into the towel and let cool. Mix ingredients for filling while it's cooling. After it's cool unroll, spread filling, and reroll. Wrap in clear plastic wrap to keep fresh and refrigerate until time to serve.
Makes 12 servings - if you cut it smaller, it's still YUMMY and you save on calories! It's so rich, a little goes a long way...
Number of Servings: 12
Recipe submitted by SparkPeople user MEYERMOMMA.
Combine flour, baking powdered, pie spice, and salt. Fold dry mix into pumpkin mix.
Spray jelly roll pan with PAM and sprinkle small amount of flour. Spread mix evenly and bake for 15 min at 375.
As soon as it's done, turn out on a kitchen towel that's sprinkled with powdered sugar. Roll the cake up into the towel and let cool. Mix ingredients for filling while it's cooling. After it's cool unroll, spread filling, and reroll. Wrap in clear plastic wrap to keep fresh and refrigerate until time to serve.
Makes 12 servings - if you cut it smaller, it's still YUMMY and you save on calories! It's so rich, a little goes a long way...
Number of Servings: 12
Recipe submitted by SparkPeople user MEYERMOMMA.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 2.5 g
- Cholesterol: 1.5 mg
- Sodium: 299.1 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 0.7 g
- Protein: 5.2 g
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