Food is a big part of Fall. Soups and homemade breads, pumpkin and apple recipes, bubbly casseroles -- ooh, it all sounds so good when Autumn rolls around again. The rest of this month I'll share some Autumn recipes my family loves. Soft Oatmeal bread, Pumpkin Cake Roll, Apple Pizza (more of a cake or a tart, if you ask me) to name a few -- all super-yummy and good for you, too!
You know it's gotta have low/reasonable points AND the yummy factor to pass muster with me!
Pumpkin Cake Roll
(makes 12 servings, 4 pts. per serving)
2/3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon plus 1 cup confectioner's sugar, divided
6 oz reduced-fat cream cheese
1 teaspoon butter
1/2 teaspoon vanilla extract
1. Line a 15 inch x 10 inch x 1 inch baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter into the prepared pan.
2. Bake at 375 degrees F, for 10-15 minutes or until cake springs back when lightly touched. (Do not overbake). Cool for 5 minutes. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a small mixing bowl, beat cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
4. Unroll cake; spread filling evenly over cake to within 1/2 inch of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Oh my -- the house is gonna smell SO good! (BTW, this recipe is easier than it looks.)
Go here for a video demonstration on cake rolls.
(Heidi Reinhard's recipe, Healthy Cooking, Oct/Nov 2008, p. 66)
*For a frozen dessert, replace the filling with reduced-fat vanilla ice cream.