Low Fat Pumpkin Roll #2
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 3 egg whites
- 2 whole eggs
- 354.88 ml sugar
- 314.66 ml pumpkin
- 7.39 ml lemon juice
- 354.88 ml flour
- 7.39 ml baking powder
- 14.78 ml cinnamon
- 7.39 ml ginger
- 3.69 ml nutmeg
- 3.69 ml salt
-
Filling
- 236.59 ml fat-free cool whip
- 226.79 g fat free cream cheese
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
KerrBearr
Piqua, OH
I'm 27 and have lived in Ohio my whole life. I've always loved to cook because I love to eat. However, I get a lot of joy from watching people enjoy what I make. I've always cooked better than I baked, but recently I decided to try baking for the holidays. I found this site while looking for holiday recipes - cookies and brownies. I like to do things from scratch, something I think I picked up from my grandma. My passions in life are (in no order) cooking, animals, family, and friends.