Pumpkin Angel Food Roulade

By srumbel

Light, airy and full of pumpkin and spice flavor, make a low calorie Pumpkin Angel Food Roulade for Thanksgiving or Christmas. No one will ever know it is made with healthier ingredients and low calorie.
from fooddonelight.com

Ingredients

• Cake:
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (30g) whole-wheat pastry flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. kosher salt
• 3 large eggs
• 3/4 cup granulated sugar or coconut sugar
• 2/3 cup pure pumpkin
• 1/4 cup powdered sugar
• Filling:
• 4 oz. reduced fat cream cheese, at room temperature
• 2/3 cup pumpkin puree
• 1/2 tsp. ground cinnamon
• 2 cups light whipped topping, defrosted (I used Tru Whip)

Preparation

Step 1

Preheat oven to 375*. Grease 15 x 10 inch jellyroll pan. Line with wax paper. Spray wax paper with non-stick baking spray.
In a small bowl, whisk together all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, ginger and salt.
In the bowl of a stand mixer, beat together eggs and sugar until well combined.
Beat in the pumpkin.
Stir in the flour.
Spread evenly onto prepared pan. Lift the pan an inch or two and drop onto the counter to burst any air bubbles.
Bake for 13 to 15 minutes, or until top of cake springs back when touched.
Sprinkle a clean, thin kitchen towel with powdered sugar.
Immediately loosen the paper from the pan and turn cake onto prepared towel.
Carefully peel off the paper.
Starting at the narrow end, roll up the cake and towel together.
Place on a wire rack and let cool rolled up.
In a medium bowl, beat together cream cheese, pumpkin and cinnamon. Gently fold in whipped topping.
Carefully unroll the cake and spread filling over the cake.
Reroll the cake only, not the towel.
Wrap in plastic wrap and refrigerate for at least one hour.
Serves: 8

Nutrition Information
Serving size: 1 slice Calories: 257 Fat: 7 Carbohydrates: 45 Fiber: 1 Protein: 6