Heart Healthy Pumpkin Roll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c egg substitute
2 T oil
2 c sugar
1 16oz can pumpkin
2 T lemon juice
2 1/4 c flour
1 T baking soda
2 T cinnamon
1 T ginger
1 t salt
Filling;
1 1/2c powdered sugar
2 packages (8oz) nonfat cream cheese (you can use regular if you want--but it is not so heart healthy!
1/4 c butter
1 1/2 t vanilla
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Directions: |
Directions:Beat egg substitute for 2 1/2 minutes. Add oil & sugar, mix well, stir in pumpkin and lemon juice. Combine dry ingredients and add to pumpkin mixture. Spread about 2 1/4c of batter in greased jelly roll pan. Bake 12-15 minutes at 350º. Cool cake 5 minutes, turn cake onto damp cloth sprinkled with powdered sugar. Fold towel end onto cake and roll cake and towel together in to a roll. Let sit at least 10 minutes. Make filling:
Beat filling ingredients until smooth. Unroll cake from towel & spread 1/3 of the filling mix over the cake, Roll cake back up and wrap with Saran wrap. this can be put in the freezer (but it usually doesn't last that long around our house). Sprinkle powdered sugar over the cake prior to serving. |
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Personal
Notes: |
Personal
Notes: My newer jelly roll pan must be bigger than my old one, because I now increase the recipe by 1/2 to do 3 pans. I always make this over the Christmas holidays-YUM!
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