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Low Fat Pumpkin Cake Roll Recipe

   
 

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     Low Fat Pumpkin Cake Roll

Category   Desserts - Breads
Sub Category   Low-fat
Servings   12
Preptime   60 min

Ingredients
3 eggs
3/4 cup sugar
2/3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
 
1 tablespoon - 1 cup confectioners sugar
6 oz reduced fat cream cheese, cubed
1 teaspoon butter
1/2 teaspoon vanilla extract

Instructions
Line a 15-in. x 10-in. x 1-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.
Serving Suggestions
1 piece=185 calories


Originally Submitted
1/31/2015





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