PUMPKIN CAKE ROLL
Makes 12 Servings
1 Serving = 4 PointsPlus™
3/4 cup fat-free egg substitute
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.*