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Old 10-30-2006, 04:13 PM   #1  
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Default Looking For WW Pumpkin Roll Recipe

Hi, I would appreciate it if anyone has the ww pumpkin roll recipe to please post it. I know it has fat free cream cheese in it but do not remember the rest of ingredients. Please post the points for the servings. Thanks so much. Teresa
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Old 11-01-2006, 08:50 AM   #2  
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Pumpkin Roll

3/4 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Salt
3/4 Cup Egg Substitute
1 Cup Splenda Granular
2/3 Cup Canned Pure Pumpkin
1 (8 oz.) Package Fat Free Cream Cheese, softened
1 Cup Confectioners Sugar (plus 2 Tablespoons for sprinkling)
6 Tablespoons Fat Free Margarine Spread
1 teaspoon Vanilla Extract

Preheat oven to 375 degrees. Spray a 15X10 inch jelly roll pan with non-stick cooking spray; line with a piece of wax paper and spray with Flour Pam. Sprinkle a clean dish towel with confectioners sugar. Set aside. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off waxed paper. Roll up cake and towel together, starting on the narrow end. Cool completely on a wire rack.

In a small bowl, beat cream cheese with confectioners sugar, softened margarine and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with confectioners sugar before serving.

Note: The filling in the pumpkin roll isn't a thick filling. It will have more of a consistency of icing (like what you find on a cinnamon roll before it starts to harden). Make sure you refrigerate it long enough and when you're ready to cut it, use a sharp knife and try not to press down too hard on it. If the icing runs out, simply use a spoon and place it back on top of the piece you cut. It's a little messy, but tastes really good!

Serves: 8
Per Serving: 172 Calories; 1g Fat (2.7% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 432mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. WWP: 3 (
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Old 02-12-2008, 08:43 PM   #3  
Size 10 or BUST!!
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Cool Mmmm..

That sounds AWESOME!!! Im going to make that today!!
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