Healthy Pumpkin Roll

17 ingredients
5 steps

Ingredients

  • Roll
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt (pinch)
  • 6 large egg whites
  • 1 cup Equal sugar substitute
  • 2/3 cup pumpkin puree (libby's)
  • 1 teaspoon hazelnut extract
  • Filling
  • 1 (8 ounce) package fat free cream cheese
  • 2 cups frozen fat-free cool whip
  • 1 teaspoon vanilla extract
  • 3 teaspoons Equal sugar substitute
  • wax paper or aluminum foil

Directions

  1. 1
    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.
  2. 2
    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,.
  3. 3
    Pour into pan, bake for 12-15 minutes. Spray wax paper with nonstick spray. Immediately flip cake onto wax paper and roll. Set aside.
  4. 4
    Filling::.
  5. 5
    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.

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