Recipe Image

Gingerbread-Pumpkin Yule Log

  • 40 m
  • 2 h 55 m
Diabetic Living Magazine
“The flavors for this beautiful, light dessert might not be the traditional chocolate, but they're plenty festive!”

Ingredients

    • 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)

Directions

  • 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(R) 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.
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