Not your grandma’s pumpkin roll! This sugar-free version is an indulgent option to kick off pumpkin season, while sticking to your post-surgery diet.
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon or pumpkin pie spice blend
- Pinch of salt
- 3 eggs, separated
- 1 cup Splenda or ½ cup Truvia
- ⅔ cup canned pumpkin
- One 15 oz. container ricotta
- ½ cup Fage Greek yogurt
- 1 tsp vanilla
- 2 Tbsp Jello Sugar Free Vanilla Instant Pudding powder
- Preheat oven to 375º F. Spray 15 x 10 inch rimmed baking sheet with cooking spray and set aside.
- Combine the flour, baking soda, cinnamon and salt in a small bowl and set aside. In another small bowl, using a hand mixer, beat egg whites until stiff peaks form and set aside. Using same beaters and a medium bowl, blend egg yolks until smooth. Add sweetener and pumpkin, beating on high until smooth. Fold in the whipped egg whites. Sprinkle the flour mixture over the lightened pumpkin mixture and gently fold until just blended.
- Spread into prepared pan. Bake until cake springs back when lightly touched, 12 to 14 minutes. Cool for 5 minutes and turn cake out onto wax paper on top of a clean tea towel – lift up end of paper across the short side – folding the paper over the end of the cake and loosely rolling it up. Cool roll on a wire rack.
- Whip the ricotta, yogurt, vanilla and instant pudding powder for 45 to 60 seconds, until thick and well combined (or if you don’t mind another bowl to wash, blend in the food processor for a smooth custard filling.)
- Unroll cooled pumpkin cake, spread with filling, and re-roll. Wrap in plastic wrap; refrigerate at least one hour. To serve cut chilled cake into ½ inch slices with a serrated knife; dust with a teaspoon each of powdered sugar & cinnamon placed in a wire strainer.