Low Fat Pumpkin Recipes

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

12 servings
time to 25 min 10 min

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 tsp teaspoon nutmeg
1 tsp teaspoon vanilla
1 teaspoon fresh lemon juice

FROST
1 cup confectioners 'sugar'
1 (8 ounce) package Neufchatel cheese (cream cheese, low fat)
1 tsp teaspoon vanilla

1. Preheat oven to 325 degrees F.
2. Spray a jelly roll pan with cooking spray and sprinkle lightly with flour.
3. Dust a clean cloth with 1 teaspoon of sugar confectionery.
4. Mix eggs, sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice and beat well.
5. Pour into pan and bake 15 minutes.
6. Cool 5 minutes, then returned to the cloth.
7. Sprinkle the cake with 1 teaspoon of icing sugar, then roll cake and towel together, jellyroll style.
8. Cool.
9. Cream icing ingredients in large bowl.
10. Unroll cake, spread frosting on top, then wrap the cake without the towel.
11. Refrigerate until cool.
12. Sprinkle with remaining 1 teaspoon of sugar.

Pumpkin Roll Granny Kat's

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

MODE
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, stir together flour, sugar, baking soda and spices for pumpkin pie. Stir in pumpkin, eggs and lemon juice. Pour batter into prepared pan. Divide mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Place a damp linen napkin on the counter, sprinkle with icing sugar and turn cake onto towel. Carefully roll the towel up (length) with the cake in it. Place the cake in towel on a rack and let cool for 20 minutes.
Make the glaze: In a medium bowl, combine cream cheese, butter, vanilla and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll the Spread icing on it. Immediately re-roll (not in the towel this time), and wrap in plastic wrap. Keep cake in refrigerator or freezer up to 2 weeks in foil. Cut the cake into slices just before serving.