Gingerbread-Pumpkin Yule Log

Gingerbread-Pumpkin Yule Log

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From: Diabetic Living Magazine

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

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 eggs
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup granulated sugar (see Tips)
  • ½ cup canned pumpkin
  • ¼ cup molasses
  • ¾ cup canned pumpkin
  • ½ teaspoon ground ginger
  • 1¼ cups frozen light whipped dessert topping, thawed
  • Fresh rosemary sprigs (optional)
  • Fresh cranberries (optional)
  • Powdered sugar (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Preheat oven to 375°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.
  3. 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.
  4. Meanwhile, prepare pumpkin cream filling: In a medium bowl, combine pumpkin and ground ginger. Fold in thawed whipped topping.
  5. 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: Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar. PER SERVING WITH SUGAR SUBSTITUTE: same as below, except 153 cal., 27 g carb.
  • To make ahead: Prepare as directed; cover and refrigerate for up to 48 hours.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 168 calories; 3 g fat(2 g sat); 1 g fiber; 32 g carbohydrates; 4 g protein; 47 mcg folate; 63 mg cholesterol; 19 g sugars; 4,840 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 2 mg iron; 108 mg sodium; 216 mg potassium
  • Nutrition Bonus: Vitamin A (97% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carb, ½ fat

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