Spiced Pumpkin Swirl Delight: Low-Fat Indulgence

Low Fat Pumpkin Roll #2

Description:
Indulge in the delightful flavors of this Low Fat Pumpkin Roll #2 recipe, which, despite its name, offers a slightly richer twist compared to its predecessor. While it may not be as lean due to its egg content, this recipe promises a heavenly taste that’s perfect for any occasion. Whether you’re preparing it for a cozy winter gathering or a festive spring brunch, this dessert is sure to impress with its tantalizing blend of spices and creamy icing.

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Cooking Time: 15 minutes
Preparation Time: 10 minutes
Total Time: 25 minutes

Recipe Category: Dessert
Keywords: Spring, Winter, Spicy, Christmas, Hanukkah, Ramadan, < 30 Mins, Beginner Cook, Easy

Nutritional Information (per serving):

• Calories: 193.7
• Fat Content: 1.2g
• Saturated Fat Content: 0.5g
• Cholesterol Content: 32.5mg
• Sodium Content: 318.4mg
• Carbohydrate Content: 39.9g
• Fiber Content: 0.9g
• Sugar Content: 25.5g
• Protein Content: 6.3g

Servings: 12

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 1/2 cups canned pumpkin
• 1 1/3 tablespoons lemon juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1 package (8 ounces) fat-free cool whip
• 1 package (8 ounces) fat-free cream cheese

Instructions:

1. Beat Eggs: Begin by beating the eggs on high speed using a mixer for approximately 5 minutes. This process ensures a fluffy texture for your pumpkin roll.

2. Incorporate Sugar: Gradually beat in the sugar until well combined. This step adds sweetness and helps achieve the perfect consistency for your batter.

3. Fold in Pumpkin and Lemon Juice: Gently fold in the canned pumpkin and lemon juice, ensuring even distribution throughout the mixture. These ingredients contribute to the rich flavor profile of the pumpkin roll.

4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, and salt. This ensures that the dry ingredients are well combined and free of any lumps.

5. Combine Wet and Dry Ingredients: Carefully fold the sifted dry ingredients into the pumpkin mixture until just combined. Be cautious not to overmix, as this can result in a dense texture.

6. Prepare Pan: Spread the batter evenly into a greased and floured jelly roll pan, ensuring an even layer for consistent baking.

7. Bake: Bake the batter in a preheated oven at 375°F (190°C) for approximately 15 minutes, or until the cake is set and lightly golden brown.

8. Roll and Cool: Once baked, turn the cake out onto a clean towel. Roll the towel and cake together, then allow them to cool completely.

9. Prepare Cream Cheese Mixture: While the cake cools, soften the fat-free cream cheese and whip it together with the fat-free cool whip until smooth and creamy.

10. Assemble: Carefully unroll the cooled cake and spread the cream cheese mixture evenly over the surface.

11. Roll and Chill: Gently roll the cake back up, this time without the towel, and place it seam side down. Chill the pumpkin roll in the refrigerator for at least an hour to allow the filling to set.

12. Serve: Once chilled, slice the pumpkin roll into 12 servings and serve chilled for a refreshing and indulgent treat.

Enjoy the decadent flavors of this Low Fat Pumpkin Roll #2, perfect for any occasion where you want to impress with a delicious dessert that’s surprisingly simple to prepare!