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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c low-fat Ricotta cheese

1 can plain pumpkin

⅔ c nonfat powdered milk (no liquid added)

2 slices low calorie (45 calories per slice), crumbled

¼ c dried currents or raisins

2 eggs (beaten)

½ c non-sugar sweetener (like Splenda)

1 tsp. baking soda

1 tsp cream of tarter

1 tsp cinnamon

1 tsp ginger

1 tsp cloves
Directions:
Directions:
Crumb bread in blender. Place crumbs in large bowl. Add beaten eggs, dry powdered milk, pumpkin, raisins (or currents), sweetener, baking soda, cream of tarter, cinnamon, ginger and cloves. Mix well.

Spray 9" x 13" pan generously with non-stick spray. Spread batter evenly in pan. Bake at 350º for 15-20 minutes until cake is springy to touch .

Turn out onto clean dish towel and roll up like a jelly roll . if you roll from short side, you should have a 3½ " thick roll when finished . Let cool for a few minutes

Sweeten Ricotta cheese with Splenda to taste. Add splash of vanilla (optional) . Unroll cake and spread evenly with sweetened cheese. Roll up again (without towel) .
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Weight Watchers - 6 large servings = 4 smart points per slice
8 small servings = 3 smart points per slice

 

 

 

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