I need a low fat recipe for pumpkin roll. Does any one have one like that?

Answer 1

Low Fat Pumpkin Roll
Recipe #49039
This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving!
by Kerri Schneider

12 servings
time to make 25 min 10 min prep

2 teaspoons confectioners' sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising cake flour
2/3 cup canned pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice

ICING
1 cup confectioners' sugar
1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
1 teaspoon vanilla

1. Preheat the oven to 325°F.
2. Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
3. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
4. Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
5. Pour into the pan and bake 15 minutes.
6. Let cool 5 minutes, then invert onto the dish towel.
7. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jelly-roll style.
8. Let cool.
9. Cream the icing ingredients in a large bowl.
10. Unroll the cake, spread the icing on top, then reroll the cake without the towel.
11. Refrigerate until chilled.
12. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

Answer 2

Low Fat Pumpkin Roll

Answer 3

Granny Kat's Pumpkin Roll

INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.