HEALTHIER PUMPKIN ROLL WITH CREAM CHEESE FROSTING
Deliciously warm spiced cake layers are rolled together with slightly tangy cream cheese frosting. This pumpkin jelly roll tastes decadent, but each serving is under 200 calories and has less than 20 grams of sugar. Don't be intimidated by this jelly roll--so long as you work quickly while the cake is warm, it's hard to mess it up or crack the cake.
Provided by Sarah Epperson Loveless
Categories Healthy Pumpkin Dessert Recipes
Time 2h30m
Number Of Ingredients 20
Steps:
- Prepare the cake: Preheat oven to 375 degrees F. Coat a 15- x 10-inch jellyroll pan with cooking spray. Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, ginger, nutmeg and cloves in a large bowl.
- Beat eggs and granulated sugar with an electric mixer fitted with a whisk attachment on medium-high speed until light, fluffy and pale yellow, about 3 minutes. Add pumpkin and vanilla; beat until fully combined, about 30 seconds.
- Add flour mixture to egg mixture; gently fold in using a spatula until combined. Pour batter into prepared jellyroll pan, gently spreading to edges of pan using an offset spatula. Bake in preheated oven until cake is dry to the touch and edges have pulled away from pan, 13 to 15 minutes.
- Meanwhile, sift 2 tablespoons of the powdered sugar onto a clean linen kitchen towel. Once cake is finished baking, immediately invert onto towel, and carefully remove parchment paper from cake. Sift 2 tablespoons of the powdered sugar on top of cake to cover thoroughly. Starting with 1 short end, roll up cake and towel together toward the opposite end (working fast while cake is still hot so it does not crack). Let rolled cake cool to room temperature, about 1 hour.
- Meanwhile, prepare the filling: Beat cream cheese and yogurt with a stand mixer fitted with a paddle attachment on medium-high speed until smooth, 1 to 2 minutes. Add powdered sugar, maple syrup and vanilla; beat on medium-high speed until combined and smooth, about 1 minute. Set aside at room temperature until ready to use.
- Gently unroll cake, and remove towel. Spread filling in an even layer on top of cake. Re-roll cake in the same direction, and place on a serving platter. Refrigerate at least 1 hour or up to 3 hours. Dust with remaining 2 tablespoons powdered sugar and serve.
Nutrition Facts : Calories 172 calories, Carbohydrate 27 g, Fat 5 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 246 mg, Sugar 19 g
PUMPKIN ROLL, LIGHTENED UP
This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.
Provided by Gina
Categories Dessert
Time 1h35m
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F and place oven rack in the center of the oven. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
- Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
- Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
- Beat in the vanilla extract and pumpkin puree.
- Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
- Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
- Sprinkle a clean dish towel with confectioners' sugar.
- Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.
- Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
- Refrigerate at least one hour.
- Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)
- Just before serving, lightly dust with powdered sugar.
Nutrition Facts : ServingSize 3 /4" slice, Calories 198 kcal, Carbohydrate 42.5 g, Protein 5 g, Fat 7 g, SaturatedFat 0.5 g, Cholesterol 42 mg, Sodium 134 mg, Fiber 1 g, Sugar 21 g
HEALTHY PUMPKIN ROLL
Make and share this Healthy Pumpkin Roll recipe from Food.com.
Provided by jessika628
Categories Breads
Time 25m
Yield 1 roll, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.3, Sodium 370.4, Carbohydrate 31.7, Fiber 0.5, Sugar 18.6, Protein 8.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love