Low Fat Pumpkin Cheese Roll Recipe

Name: Low Fat Pumpkin Cheese Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg whites; 2 whole eggs; 1 ½ cups sugar; 1 ⅓ cups pumpkin; 1 ½ teaspoons lemon juice; 1 ½ cups flour; 1 ½ teaspoons baking powder; 3 teaspoons cinnamon; 1 ½ teaspoons ginger; ¾ teaspoon nutmeg; ¾ teaspoon salt; 1 cup fat-free cool whip; 8 ounces fat free cream cheese

Servings: persons

3 egg whites
2 whole eggs
1 ½ cups sugar
1 ⅓ cups pumpkin
1 ½ teaspoons lemon juice
1 ½ cups flour
1 ½ teaspoons baking powder
3 teaspoons cinnamon
1 ½ teaspoons ginger
¾ teaspoon nutmeg
¾ teaspoon salt
1 cup fat-free cool whip
8 ounces fat free cream cheese

1
Beat eggs on high speed of mixer approximately 5 minutes
2
Graduallly beat in sugar
3
Fold in pumpkin and lemon juice.
4
Sift together dry ingredients; fold into pumpkin mixture
5
Spread into greased and floured jelly roll pan
6
Bake at 375 for 15 minutes.
7
Tun out on towel.
8
Roll towel and cake together; cool
9
Unroll
10
Soften and Whip Cream Cheese, beat in Cool Whip
11
Spread mixture over cake; roll and chill
12
(Also, I use Eggbeaters instead of real eggs.
13
).

840

kcal

Calories

Fat

117

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 13 ingredients. The key ingredients include: 3 egg whites, 2 whole eggs, 1 ½ cups sugar, 1 ⅓ cups pumpkin, and more.

Yes, Low Fat Pumpkin Cheese 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 Pumpkin Cheese Roll

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