Pumpkin 'n' Cheese Cake Roll

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 178.0
  • Total Fat: 7.4 g
  • Cholesterol: 102.2 mg
  • Sodium: 165.3 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.5 g

View full nutritional breakdown of Pumpkin 'n' Cheese Cake Roll calories by ingredient
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Introduction

This is a recipe from "Healthy Homestyle Cooking" by Evelyn Tribole and I changed several ingredients. This is a recipe from "Healthy Homestyle Cooking" by Evelyn Tribole and I changed several ingredients.
Number of Servings: 10

Ingredients

    Cake
    .5 c flour
    2 t pumpkin pie spice
    1 t baking powder
    4 egg yolks
    .33 c splenda
    .5 c canned pumpkin
    4 egg whites
    .5 c sugar
    Filling
    8 oz cream cheese
    .5 c powdered sugar
    1 t vanilla

Directions

To make the cake:
Line a 15x10x1 baking sheet with wax paper and spray the paper and sheet with Pam. In a bowl, stir together the flour, pumpkin spice and baking powder.
Place the egg yolks in a bowl and beat on high speed. Add the splenda and mix. Add the pumpkin and mix. Add the dry ingredients and mix until combined.
In another bowl beat the egg whites until they form soft peaks, slowly add the sugar. Fold in the pumpkin mix.
Evenly spread the mixture onto the baking sheet and bake at 375 for 12-15 minutes. Turn out on a clean cloth that has been powered with powdered sugar. Roll into a jelly roll and cool on a wire rack.
To Make the Filling:
Mix the cream cheese, powdered sugar and vanilla in a bowl.
Spread the filling into the cake and roll again. Refrigerate for an hour before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user KHAGELSTEIN.

TAGS:  Desserts |

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