Pumpkin Cream Cheese Roll - Reduced Fat

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 203.7
  • Total Fat: 3.2 g
  • Cholesterol: 3.5 mg
  • Sodium: 308.1 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Pumpkin Cream Cheese Roll - Reduced Fat calories by ingredient
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Pumpkin cream cheese roll with egg beaters and low-fat cream cheese Pumpkin cream cheese roll with egg beaters and low-fat cream cheese
Number of Servings: 12


    Baked Roll:
    - 3/4 cup whole wheat flour
    - 1/2 tsp baking powder
    - 1/2 tsp baking soda
    - 1/2 tsp ground cinnamon
    - 1/4 tsp salt
    - 3/4 cup egg beaters
    - 1/2 cup splenda sugar blend
    - 2/3 cup canned pumpkin

    - 1 (8 oz) package of cream cheese, softened
    - 1/2 cup splenda powdered
    - 6 tbsp bumble and brown yogurt butter softened
    - 1 tsp vanilla extract
    - 1/4 cup powdered sugar (optional and not included in calorie count)


    1. Preheat oven to 375 degrees. Grease 15x10 jelly-roll pan, line with wax paper. Grease and lightly flour paper.

    2. Combine flour, baking powder, baking soda, cinnamon, and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick, then stir in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

    3. Bake for 13 to 15 minutes. Immediately loosen cake from pan and turn cake onto clean, dry towel. Carefully peel off wax paper. Roll up cake and towel together starting with the narrow end. Cool on wire rack.

    4. Beat cream cheese, splenda, vanilla and butter in small mixer bowl until smooth. Carefully unroll cake, remove towel. Spread the cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle roll with reserved powder sugar before serving, if desired.

    5. Cut into 1" thick rolls, yields approximately 12 rolls.


Makes 12 - 1" thick rolls

Number of Servings: 12

Recipe submitted by SparkPeople user GREENCHICA81.

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