Flat Belly - Pumpkin Cream Roll

From "Flat Belly Diet Cookbook", Enjoy!

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup + 1 tbsp all-purpose flour, divided

  • 3/4

    cup whole wheat pastry flour

  • 1

    tsp ground pumpkin pie spice

  • 1

    tsp baking powder

  • 1/4

    tsp salt

  • 5

    egg whites

  • 3

    egg yolks

  • 1

    cup pure maple syrup, divided

  • 1 1/4

    cup canned pumpkin

  • 1 1/2

    cup chopped walnuts

  • 1

    pk (8 oz) Neufchatel cheese

  • 1/2

    cup low-fat vanilla yogurt

Directions

1.) Preheat the oven to 375 degrees F. Lightly coat a 15 1/2" x 10 1/2" jelly-roll pan with cooking spray. Line with wax paper. Lightly coat the paper with cooking spray and sprinkle with 1 tbsp of the all-purpose flour. 2.) Combine pastry flour, pumpkin pie spice, baking powder, salt , and remaining 3/4 cup all-purpose flour in a medium bowl. 3.) Beat the egg whites and 1/4 cup of the syrup in a large mixing bowl with an electric mixer on high speed until stiff, glossy peaks form. Transfer to a clean bowl. 4.) Beat the egg yolks and remaining 3/4 cup syrup in the same mixing bowl with the same beaters on medium speed until lemony in color and slightly thickened. Beat in the pumpkin until blended. Whisk 1/4 of the beaten egg whites into the whole egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture. 5.) Spread into the pan. Sprinkle evenly with the walnuts. Bake for 15 minutes or until the cake springs back when touched. 6.) Lay a clean kitchen towel on the counter. Invert the cake onto the towel. Carefully remove the wax paper. fold 1 side of the towel over 1 long side of the cake, then roll up the cake and towel, jelly-roll style. Transfer to a rack and let cool for 30 minutes. 7.) Beat the cheese and yogurt in a large bowl with an electric mixer on high speed for 8 minutes or until light, fluffy, and stiff. (Don't worry if the mixture looks curdled in the beginning; it will come together upon beating.) 8.) Carefully unroll the cake and remove the towel. Spread the cream cheese mixture over the cake. Reroll the cake, using the towel as a guide. Place on a serving platter.

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