Low-Fat Lemon Filled Pumpkin Roll Recipe

Name: Low-Fat Lemon Filled Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. egg substitute (4 eggs); 3/4 c. sugar; 2/3 c. canned pumpkin; 1/4 c. nonfat buttermilk; 2 Tbsp. vegetable oil; 3/4 c. all-purpose flour; 2 1/2 tsp. cinnamon; 1 1/4 tsp. baking powder; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 1 Tbsp. confectioners sugar; 1/2 tsp. salt

Servings: persons

1 c. egg substitute (4 eggs)
3/4 c. sugar
2/3 c. canned pumpkin
1/4 c. nonfat buttermilk
2 Tbsp. vegetable oil
3/4 c. all-purpose flour
2 1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp. confectioners sugar
1/2 tsp. salt

1
Preheat oven to 375u00b0.
2
Beat egg substitute in a large bowl on high until foamy.
3
Gradually add granulated sugar.
4
At low speed, add pumpkin, buttermilk and oil.
5
In a small bowl, combine flour, cinnamon, salt, nutmeg, ginger and baking powder.
6
Add flour mixture to egg mixture, beat until well blended.
7
Bake in a 10 x 15-inch jelly roll pan for 12 to 15 minutes.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. egg substitute (4 eggs), 3/4 c. sugar, 2/3 c. canned pumpkin, 1/4 c. nonfat buttermilk, and more.

Yes, Low-Fat Lemon Filled Pumpkin Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Lemon Filled Pumpkin Roll

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