Sunday, November 2, 2014

Pumpkin Rolls

Pumpkin Rolls

1 egg and 3 egg whites
1/2 cup sugar
1/2 cup stevia
2/3 cup canned pumpkin
Tsp lemon juice
3/4 cup whole wheat flour
1 tsp baking powder
2 tsp cinnamon
1tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Powdered sugar

Filling ingredients:
4 oz cream cheese (room temperature)
1/2 cup powdered sugar
1 1/2 cups cool whip

Preheat oven to 375 degrees.  Spray and flour a 15x10x1 jelly roll pan.  
In a medium bowl, mix eggs and sugar,; stir in pumpkin and lemon juice.  
In a separate bowl, sift flour, baking powder, salt and all spices; stir into pumpkin mixture until just combined.  
Spread evenly into jelly roll pan and bake for 15 minutes.  While cake is baking, generously sprinkle powdered sugar on a flat, dry dish towel.   
When cake is done, immediately turn out onto dish towel, roll towel along with cake into a tight roll ( short side for shorter/fatter rolls or long side for longer/ skinnier rolls).  Place immediately in fridge.  
Beat the cream cheese and sugar in a small bowl; fold in cool whip.  
Remove cake from fridge, unroll and spread filling mixture evenly over cake.  Reroll tightly, wrap in Saran Wrap to secure and let set in fridge for at least 30 minutes or more.

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