Ingredients for Low Fat Pumpkin Roll 2
- Egg Whites
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons lemon juice
- Flour
- Baking Powder
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Fat Free Cool Whip
- Fat Free Cream Cheese
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How to Make Low Fat Pumpkin Roll 2
- Preheat oven to 375°F (190°C). Grease and flour a 15x10x1 inch jelly roll pan.
- In a large bowl, beat 5 large eggs on high speed for 5 minutes, until pale and thick.
- Gradually beat in 1 ½ cups granulated sugar until fully incorporated.
- In a separate bowl, gently whisk together 1 (15 ounce) can pumpkin puree and 2 tablespoons lemon juice.
- In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gently fold the pumpkin mixture into the egg mixture.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the narrow end, tightly roll the cake and towel together. Let cool completely.
- While the cake cools, prepare the frosting: In a large bowl, beat 8 ounces cream cheese (softened) with 2 cups Cool Whip until smooth and creamy.
- Once the cake is completely cool, carefully unroll it and spread the frosting evenly over the surface.
- Reroll the cake and chill in the refrigerator for at least 2 hours before slicing.
- Cut into 12 servings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
101g
Fat
2g
Carbs
13g
