Diabetes Mellitus: Delicious Desserts When You Have Diabetes

Pumpkin Roulade Rolled with Cream Cheese Frosting

Diabetes Mellitus: Delicious Desserts When You Have Diabetes

To create a dessert that tastes like pumpkin pie topped with whipped cream but in the form of a cake, a whole wheat pumpkin sponge cake is rolled jelly roll–style with creamy fat-free cream cheese. Like the traditional Thanksgiving treat, this moist, low-fat sponge cake is flavored with an aromatic blend of cinnamon, ginger, allspice, and cloves.

YIELD :   15-by-10-inch jelly roll                                 

SERVINGS : 10

SERVINGSIZE :   1-inch slice

	Weight	MEASURE
Butter-flavored vegetable oil cooking spray	----	----
Parchment paper		1 sheet
Whole wheat pastry flour or whole wheat flour	2 oz	½ c
Baking powder		1 tsp
Ground cinnamon		1 tsp
Ground ginger		½ tsp
Ground allspice		¼ tsp
Ground cloves		1/8 tsp
Large eggs, separated	8 oz	4
Canned pumpkin	4 oz	scant 1/2 c
Vanilla extract		½ tsp
Firmly packed light brown sugar, divided	7 oz	¾ c + 2 tbsp
Sifted powdered sugar	1 oz	1/4 c
Whipped Light Cream Cheese Frosting	*	*

Preheat oven to 375 degrees F. Coat a 15-by-10-inch jelly roll pan with cooking spray. Line with parchment paper. Coat paper with cooking spray. Combine flour, baking powder, cinnamon, ginger, allspice, and cloves in a medium bowl. Mix until blended. Combine egg yolks, pumpkin, and vanilla in a small mixing bowl. Beat with an electric mixer on high speed until thick and creamy, or about 5 minutes. Gradually add 3 ounces (G cup + 2 tablespoons) brown sugar to egg yolk mixture, beating on high speed until sugar is nearly dissolved. With clean beaters, beat egg whites in a clean large mixing bowl until foamy. Gradually add remaining 4 ounces (H cup) brown sugar, beating until stiff peaks form.

Fold egg yolk mixture into whites. Sprinkle flour mixture over whites; fold in until just blended. Pour batter into pan, spreading evenly. Bake until cake springs back when lightly touched in center, or 12 to 15 minutes. Loosen edges of cake with a spatula. Invert immediately onto a towel sprinkled liberally with powdered sugar. Remove parchment paper from cake. Trim any crusty edges. Starting with shorter side, roll up cake in towel. Cool completely on a rack. Unroll cooled cake. Remove towel. Spread cream cheese frosting within 1 inch of edges. Roll up cake starting with one of cake’s shorter sides. Chill briefly. Cut cake roll on diagonal into ten 1-inch slices. Present on plates dusted with powdered sugar, if desired, and serve. Store refrigerated.

NUTRITIONAL FACTS
Calories:	192 (10% from fat)
Fat:	2.2 g (.7 g sat, .8 g mono, .3 g poly)
Protein	: 5.8 g and 12%
Carbohydrate:	37.6 g and 78%
Fiber:	.9 g
Cholesterol:	87.8 mg
Iron:	1.1 mg
Sodium:	201 mg
Calcium:	36.4 mg
Diabetic Exchanges:	1 1/2
Starches;	1 Fruit; H Fat

*Whipped Light Cream Cheese Frosting

This smooth and creamy fat-free cream cheese frosting, like its higher-fat counterpart, makes a delicious complement to rich and moist fruit and vegetable-based cookies, bars, and cakes such as Old-Fashioned Carrot

Pineapple Raisin Cake Pumpkin Roulade Rolled with Cream Cheese Frosting, and Whole Wheat Banana Zucchini Cake Studded with Pineapple and Raisins.

YIELD: 1 c frosting

SERVINGS: 16

SERVINGSIZE : 1 tbsp frosting

	WEIGHT	MEASURE
Block-style fat-free cream cheese	6 oz	3/4C
Sifted powdered sugar	21/2  oz	1/2 C+ 2 tbsp
Vanilla extract		1/2 tsp

Combine all ingredients in a small mixing bowl. Beat with a mixer until light and creamy. Use as a topping or filling for cakes. Store refrigerated.

NUTRITIONAL FACTS
Calories:	27 (0% from fat)
Fat:	0 g
Protein:	1.5 g and 24%
Carbohydrate:	4.8 g and 76%
Fiber:	0 g
Cholesterol:	1.9 mg
Iron:	0 mg
Sodium:	63.7 mg
Calcium:	.1 mg
Diabetic Exchanges:	1/2 Other Carbohydrate

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