The flavors for this beautiful, light dessert might not be the traditional chocolate, but they're plenty festive!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
40 mins
total:
2 hrs 55 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with nonstick spray for baking. Set pan aside. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

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  • Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly into prepared pan.

  • Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour.

  • Meanwhile, prepare pumpkin cream filling: In a medium bowl, combine pumpkin and ground ginger. Fold in thawed whipped topping.

  • Unroll cake; remove towel. Spread cake with the filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar.

Tips

Tips: Sugar Substitutes: Choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Sugar Substitute: same as below, except 153 cal., 27 g carb.So

To make ahead: Prepare as directed; cover and refrigerate for up to 48 hours.

Nutrition Facts

168 calories; protein 3.5g 7% DV; carbohydrates 32.2g 10% DV; exchange other carbs 2; dietary fiber 1.3g 5% DV; sugars 18.5g; fat 2.7g 4% DV; saturated fat 1.5g 8% DV; cholesterol 63.5mg 21% DV; vitamin a iu 4839.8IU 97% DV; vitamin c 1.3mg 2% DV; folate 47.2mcg 12% DV; calcium 43.6mg 4% DV; iron 1.7mg 10% DV; magnesium 31.4mg 11% DV; potassium 216.3mg 6% DV; sodium 108mg 4% DV.