Points Value: 3
3/4 Cup All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Salt
3/4 Cup Egg Substitute
1 Cup Splenda
2/3 Cup Canned Pure Pumpkin
1 (8 oz.) Package Fat Free Cream Cheese, softened
1 Cup Confectioners Sugar (plus 2 Tablespoons for sprinkling)
6 Tablespoons Fat Free Margarine Spread
1 teaspoon Vanilla Extract
Preheat oven to 375 degrees. Spray a 15X10 inch jelly roll pan with non-stick cooking spray; line with a piece of wax paper and spray with Flour Pam. Sprinkle a clean dish towel with confectioners sugar. Set aside. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off waxed paper. Roll up cake and towel together, starting on the narrow end. Cool completely on a wire rack.
In a small bowl, beat cream cheese with confectioners sugar, softened margarine and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with confectioners sugar before serving.
Note: The filling in the pumpkin roll isn't a thick filling. Make sure you refrigerate it long enough. Serves: 8 Per Serving: 172 Calories; 1g Fat (2.7% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 432mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Contributed by Patti Cakes
Butternut Squash Soup
Serves 6 - each serving is 3 points
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups FF vegetable broth
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in vegetable broth and season with salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Per serving: 140 calories, 6g total fat, 1g saturated fat, 6g protein, (5g dietary fiber, 4g sugar), 0mg cholesterol, 180mg sodium
The picture is from my blog . . . no soup picture, sorry.