Dessert

WW Friendly Pumpkin Roll is for Dessert.

WW Friendly Pumpkin Roll takes several minutes to prepare.

WW Friendly Pumpkin Roll takes 15 minutes to cook.

WW Friendly Pumpkin Roll makes 12 servings.

The ingredients for WW Friendly Pumpkin Roll are:

0.50 tsp Cinnamon, ground
1 tsp Pumpkin Pie spice
0.50 tsp Vanilla Extract
1 tsp Vanilla Extract
1 cup Pumpkin, canned, without salt
0.50 tsp Baking Powder
0.50 tsp Baking Soda
32 tsp Sucralose (like Splenda) (2/3 cup for cake)
36 tsp Sucralose (like Splenda) (3/4 cup for filling)
1 cup Bob's Red Mill Whole Wheat Pastry Flour
8 oz Fage - 0%, plain
1 serving Confectioner's Sugar (1/4 cup Serving)
0.25 tbsp Allspice, ground
0.50 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
16 tbsp Green Mountain Farms: Greek Cream Cheese & Greek Yogurt (8 ounce brick)

Here is how you make WW Friendly Pumpkin Roll:

Pumpkin Roll: Preheat oven to 375?F and place oven rack in the center of the oven. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper. (or use the Demarle jelly roll pan.)Sift the flour, baking powder, baking soda, and spices into a large bowl.Beat the eggs whites and sucralose (or other sweetener of choice) with mixer on high speed for five minutes, or until thick and fluffy. Beat in the vanilla extract and pumpkin puree. Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.Sprinkle a clean dish towel with confectioners' sugar.Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool. To make the Filling: Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sucralose and beat until smooth. Refrigerate the filling for at least one hour.To Assemble: Unroll the pumpkin roll, spread the filling over the cake, and re-roll. Wrap with saran wrap and chill in the refrigerator (or freezer) for a few hours or overnight. (The pumpkin roll is much easier (and prettier) if you slice it frozen.) Garnish with a light dusting of confectioner's sugar right before serving. Serving Size:?makes 12 servings (12 slices)

The nutritional information for WW Friendly Pumpkin Roll is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.6

• Total Fat: 2.3 g
• Cholesterol: 7.5 mg
• Sodium: 152.8 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 2.0 g
• Protein: 6.6 g