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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Sugar free, fat free, low calorie pumpkin roll Ingredients:
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 (pinch) |
6 large egg whites |
1 cup equal sugar substitute |
2/3 cup pumpkin puree (libby's) |
1 teaspoon hazelnut extract |
1 (8 ounce) package fat free cream cheese |
2 cups frozen fat-free cool whip |
1 teaspoon vanilla extract |
3 teaspoons equal sugar substitute |
wax paper or aluminum foil |
Directions:
1. PREHEAT oven to 375° F.Spray 15 x 10 pan with non stick spray. Put in medium bowl flour, baking powder, baking soda, cinnamon, cloves, extract, and salt. Mix all ingredients together, add pumpkin, mix again.
2. In another medium bowl beat egg whites unil the form stiff white peaks, slowly add in cup of equal (very important to do just a little at a time). Fold other ingredients into this bowl a little at a time,.
3. Pour into pan, bake for 12-15 minutes. Spray wax paper with nonstick spray. Immediately flip cake onto wax paper and roll. Set aside.
4. Filling::.
5. Mix cream cheese, equal, frozen cool whip and vanilla extract. Unroll cake and spread filling evenly on cake and reroll. Wrap in plastic wrap put in freezer for 30-45 minutes. Serve immediately when removed.
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