Healthy Pumpkin Roll
- Ready In:
- 25mins
- Ingredients:
- 15
- Yields:
-
1 roll
- Serves:
- 8
ingredients
-
Roll
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt (pinch)
- 6 large egg whites
- 1 cup Equal sugar substitute
- 2⁄3 cup pumpkin puree (libby's)
- 1 teaspoon hazelnut extract
-
Filling
- 1 (8 ounce) package fat free cream cheese
- 2 cups frozen fat-free cool whip
- 1 teaspoon vanilla extract
- 3 teaspoons Equal sugar substitute
- wax paper or aluminum foil
directions
- 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.
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