Pumpkin Roll 3 eggs 1 cup sweetener 2/3 cup pumpkin 3/4 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon Filling 8 ounces low fat cream cheese (non-fat does not taste as good, trust me) 2 tablespoons light margarine (such as Parkay’s) 1 teaspoon vanilla 1/2 cup sweetener Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F. In a large bowl, beat eggs and sweetener with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes. After you take it out of the oven, flip onto a CLEAN dish towel. Remove the waxed paper and roll up like a jellyroll in the dish towel. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months. Makes 16 servings, 80 Calories each. Fat 4.2g/ Carb 6g (Fiber .3g, sugar .2g) / Protein 3.3g You may find that you need practice to make the roll stay together, but in the end the taste isn’t effected, I promise.

Pumpkin Roll

  • 3 eggs
  • 1 cup sweetener
  • 2/3 cup pumpkin
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Filling

  • 8 ounces low fat cream cheese (non-fat does not taste as good, trust me)
  • 2 tablespoons light margarine (such as Parkay’s)
  • 1 teaspoon vanilla
  • 1/2 cup sweetener
  1. Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
  2. In a large bowl, beat eggs and sweetener with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
  3. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
  4. After you take it out of the oven, flip onto a CLEAN dish towel. Remove the waxed paper and roll up like a jellyroll in the dish towel.
  5. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
  6. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

Makes 16 servings, 80 Calories each.

Fat 4.2g/ Carb 6g (Fiber .3g, sugar .2g) / Protein 3.3g

You may find that you need practice to make the roll stay together, but in the end the taste isn’t effected, I promise.

5 months ago
  1. todayisyourdayitson reblogged this from under400
  2. juststayb3autiful reblogged this from under400
  3. theskinnynewyou reblogged this from under400
  4. hotyogabythetrack reblogged this from under400
  5. toxicinfinity reblogged this from under400
  6. staypositivekeepfocused reblogged this from under400
  7. bambina-cucina-italiana reblogged this from iruntobeunstoppable
  8. yournameinindiaink reblogged this from iruntobeunstoppable
  9. iruntobeunstoppable reblogged this from under400
  10. hi-itsmadeline reblogged this from under400
  11. heyyitsrayy reblogged this from under400
  12. happilyhealthyy reblogged this from under400
  13. letsmakealifechange reblogged this from under400
  14. lovetaxies reblogged this from under400