Low Fat Pumpkin Roll 2 Recipes

LOW FAT PUMPKIN ROLL

Steps:

• Preheat the oven to 325°F.
• Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
• Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
• Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
• Pour into the pan and bake 15 minutes.
• Let cool 5 minutes, then invert onto the dish towel.
• Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jelly-roll style.
• Let cool.
• Cream the icing ingredients in a large bowl.
• Unroll the cake, spread the icing on top, then reroll the cake without the towel.
• Refrigerate until chilled.
• Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

HEALTHY PUMPKIN ROLL (LESS SUGAR & CALORIES, SAME FLAVOR!)

Steps:

• 1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar or flour. 2. Mix together flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl. In a separate bowl, beat sugar and eggs together until thick. Add pumpkin and mix well. 3. Pour into prepared jelly roll pan and spread batter with a spatula into corners and edges of pan, as spreading evenly as possible. 4. Bake for 12 to 15 minutes or until top of cake springs back when touched. Loosen and turn cake onto prepared towel immediately. 5. Peel off paper carefully. Starting with the narrow end, roll up cake and towel together. Cool in the refrigerator for minimum 30 minutes, up to one hour. 6. Beat soft cheese, maple syrup, butter and vanilla extract in small mixer bowl until smooth. Chill in the fridge until cake is cool. 7. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. 8. Sprinkle with homemade powdered sugar or flour before cutting and serving, if desired.

HEALTHY PUMPKIN ROLL

Steps:

• PREHEAT oven to 375° F.Spray 15 x 10 pan with non stick spray. Put in medium bowl flour, baking powder, baking soda, cinnamon, cloves, extract, and salt. Mix all ingredients together, add pumpkin, mix again.
• In another medium bowl beat egg whites unil the form stiff white peaks, slowly add in cup of equal (very important to do just a little at a time). Fold other ingredients into this bowl a little at a time,.
• Pour into pan, bake for 12-15 minutes. Spray wax paper with nonstick spray. Immediately flip cake onto wax paper and roll. Set aside.
• Filling::.
• Mix cream cheese, equal, frozen cool whip and vanilla extract. Unroll cake and spread filling evenly on cake and reroll. Wrap in plastic wrap put in freezer for 30-45 minutes. Serve immediately when removed.