Pumpkin Spice Roulade
Ingredients
- 3 eggs, separated
- 1 C sugar, divided
- 2/3 C canned pumpkin
- 3/4 C all-purpose flour
- 1 t baking soda
- 1/2 t each ground cinnamon and nutmeg
- 1/4 t ground cloves
- 1/8 t salt
- FILLING:
- 4 oz lowfat cream cheese, softened
- 1 ½ C Vanilla 0% Chobani Greek Yogurt
- 1/2 T butter, softened
- 1 C confectioners’ sugar
- 3/4 t vanilla extract
- Additional confectioners’ sugar, optional
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Preparation
1. Preheat oven to 375°. Line a 15x 10x 1-inch baking pan with waxed paper. Grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and frothy. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
3. Bake for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper from back of cake. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a small bowl, beat the cream cheese, Chobani Greek Yogurt, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch. of edges. Roll up again. Cover with plastic wrap and freeze until firm (may be frozen for up to 3 months). Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.
Nutrition Information
Calories 210, Calories from Fat 35, Total Fat 4g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 65mg, Sodium 230mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 30g, Protein 7g
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