Low Fat Pumpkin Roll
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 366.3 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.4 g
- Protein: 6.7 g
View full nutritional breakdown of Low Fat Pumpkin Roll calories by ingredient
Number of Servings: 12
Ingredients
-
Ingredients
3 Egg Whites
2 servings of regular egg beaters
1 1/2 cups Splenda for Baking
1 1/3 cups Canned Pumpkin
1 1/2 tsp. Lemon Juice
1 1/2 cups Cake Flour
1 1/2 tsp. Baking Powder
3 tsp. Cinnamon
1 1/2 tsp Ginger
3/4 tsp Nutmeg
3/4 tsp Salt
Filling
1 cup Fat Free Cool Whip
8 oz Fat Free Cream Cheese
Directions
Directions
Beat eggs on high speed of mixer approximately 5 minutes
Graduallly beat in sugar
Fold in pumpkin and lemon juice.
Sift together dry ingredients; fold into pumpkin mixture
Spread into greased and floured jelly roll pan
Bake at 375 for 15 minutes.
Tun out on towel.
Roll towel and cake together; cool
Unroll
Soften and Whip Cream Cheese, beat in Cool Whip
Spread mixture over cake; roll and chill
Cut into 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EARTHYGIRL1.
Beat eggs on high speed of mixer approximately 5 minutes
Graduallly beat in sugar
Fold in pumpkin and lemon juice.
Sift together dry ingredients; fold into pumpkin mixture
Spread into greased and floured jelly roll pan
Bake at 375 for 15 minutes.
Tun out on towel.
Roll towel and cake together; cool
Unroll
Soften and Whip Cream Cheese, beat in Cool Whip
Spread mixture over cake; roll and chill
Cut into 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user EARTHYGIRL1.