Lowfat Pumpkin Cake Roll
YOGURT CHEESE FILLING:
1 recipes nonfat yogurt cheese (3 cups)
3/4 cup fructose or table sugar
2 teaspoons pure vanilla extract
3 cups flour
6 tablespoons pumpkin pie spice
4 teaspoons baking powder
2 2/3 cups egg substitute
2 2/3 cups canned pumpkin
3 cups fructose or table sugar
Warning. this is NOT low in calories!! YOGURT CHEESE: 4 cups nonfat
plain yogurt without stabilizers. Line a large strainer with either
flat coffee filters or cheesecloth. Pour in yogurt and place
strainer in a large bowl or pan to catch yogurt drippings.
Refrigerate at least 12 hours or up to 24 hours, or until mixture is
very thick. Will keep in refrigerator up to 2 weeks. Makes 2 cups.
Prepare filling by combining all ingredients in medium bowl and then
refrigerate. Preheat oven to 325ºF. Spray two 17x12 inch jelly roll
pans with cooking spray. Line bottoms of pans with waxed paper and
then spray paper also. Into a large bowl, sift together flour,
pumpkin pie spice, and baking powder. Add egg substitute, pumpkin
and sugar and beat with an electric mixer until smooth. Pour batter
into prepared pans and spread evenly. Bake 20-25 minutes.
Let cake cool in pan 15 minutes on a wire rack. Spread 1 warm cake
with 3/4 of the filling. Begin rolling cake in pan, using the waxed
paper liner for support and peeling it away as you roll. Refrigerate
rolled cake and remaining cake in refrigerator for 1 hour or until
completely cooled. Tear unrolled cake into pieces and put into a
food processor; process into cake crumbs. Spoon remaining filling
over filled roll, rubbing over top and sides of roll so crumbs will
adhere. With your hands, press crumbs firmly into roll, covering
roll completely. Serve within 4 hours.