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    You are in: Home / Recipes / Low Fat Pumpkin Roll #2 Recipe
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    Low Fat Pumpkin Roll #2

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    • on November 01, 2009

      This is spectacular. I pretty much followed the recipe except I used a combination of sugar and Splenda to cut down the sugar (it baked up just fine, you don't bake it very long). I also (oops!) used too much cool whip so it came out a little, uh, stuffed, which I don't think the author intended. Tip: unroll the cooled cake (make sure it's cooled or it could crack) onto a large piece of plastic wrap or wax paper for easier rolling and storage. The only problem I had was that the nutmeg was too strong, making the cake a little bitter. I think it was my nutmeg, not the recipe, but next time I'll use mace.

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    Nutritional Facts for Low Fat Pumpkin Roll #2

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 193.6
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.4 g
    Cholesterol 32.5 mg
    Sodium 318.3 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 0.8 g
    Sugars 25.4 g
    Protein 6.3 g

    The following items or measurements are not included:

    fat-free cool whip


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