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
LOW-FAT PUMPKIN CAKE ROLL
Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave-and no one has to know just how easy it was! -Heidi Reinhard, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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
LOW FAT PUMPKIN ROLL #2
This is another great recipe, but because it uses 5 eggs, it is not low fat as my other posted recipe (Low Fat Pumpkin Roll). What you can do is make the other loaf, and use the icing from this one also. Either way, it's delish!
Provided by KerrBearr
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 193.7, Fat 1.2, SaturatedFat 0.5, Cholesterol 32.5, Sodium 318.4, Carbohydrate 39.9, Fiber 0.9, Sugar 25.5, Protein 6.3
PUMPKIN ROLL II
This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
Provided by BUCHKO
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
- In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 26.3 g, Cholesterol 54.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 168.9 mg, Sugar 20.4 g
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
LOW FAT PUMPKIN ROLL
This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving!
Provided by KerrBearr
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209.4, Fat 5.9, SaturatedFat 3.3, Cholesterol 67.2, Sodium 225.4, Carbohydrate 35.2, Fiber 0.9, Sugar 27.6, Protein 4.4
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