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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, January 6, 2012

Pumpkin Cake Roll

Makes 12 Servings
1 Serving = 4 PointsPlus™

3/4 cup fat-free egg substitute
3/4 cup Splenda granulated
2/3 cup canned pumpkin (NOT pie filling)
1/2 tsp almond extract
3/4 cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1 TBSP plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 tsp butter
1/2 tsp vanilla extract

Line a 15x10x1-inch baking pan with waxed paper. Coat the paper with cooking spray; set aside.

In a large bowl: put in the egg substitute. Gradually add the Splenda; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and almond extract.

In a medium bowl: combine the flour, cinnamon, baking powder, ginger and salt; fold into the pumpkin mixture. Spread batter evenly into the prepared pan.

Bake at 375º 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 TBSP 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 with 1/2 inch of the edges. Roll up again. Cover and refrigerate for 1 hour before serving.

MY SPIN: I think the only thing I would do differently would be change the filling. It came out a bit too sweet for me, but that could be a personal thing. I'm thinking about perhaps doing a filling with reduced-fat cream cheese and pumpkin and maybe a little confectioners' sugar. So you know I'll be making this again to try that!

This might be a nice dessert for Thanksgiving.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

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