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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!
- By: Diabetic Living Magazine
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
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
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Prep
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Ready In
- 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.
- 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.
- 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: Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ 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.
- 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 carbohydrate, ½ fat
