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.

1 year ago
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    Pumpkin roll? Is this real life?
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    Yum yum yum! Making this...our Halloween party!
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    OM NOM NOM
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