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Healthier Pumpkin Roll with Reduced Calorie Icing
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Protein Packed Pumpkin Roll with Reduced Calorie Cream Cheese Filling

This protein-packed pumpkin roll recipe has the same great flavor you'd expect from traditional pumpkin roll, but with half the calories and more nutrition.
Author: Heather Mangieri, RDN

Ingredients

  • 1/3 cup Almond Flour
  • 1/2 cup Vanilla Protein Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/3 cup Honey
  • 1 egg
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Almond Butter
  • 1/2 cup Canned Pumpkin, Pure
  • 2.5 cups Reduced Calorie cream-Cheese Frosting

Instructions

  • Pre-heat oven to 375 degrees. Line an 18 x 13 " pan with Parchment paper. Spray with cooking spray, making sure to cover edges well.
    {Make the reduced-fat cream cheese filling first so that it has time to coo in the refrigerator.}
    Filling:
    Combine Greek yogurt and cream cheese in a bowl and stir together. Transfer to a food processor and process until blended. Add the powdered sugar until smooth and creamy. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
    Combine pumpkin, almond butter, honey, egg and vanilla in a food processor. Process until well blended. Add dry ingredients - protein powder, almond flour, baking soda - and continue processing. Pour batter onto the baking sheet lined with paper, making sure to spread evenly to each corner. The batter will be spread very thin, so make sure to keep it as even as possible.
    Transfer to oven and bake for ~12-15 minutes. Remove promptly. Grab the edge of the Parchment paper to remove the paper and the cake from the baking sheet. Set aside to cool.
    Once completely cool, flip over so that the Parchment paper is face-up. Slowly remove the paper. Using a spatula, cover with cream cheese filling. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible. Once finished, keep the end down to prevent the roll from coming apart. It will be very messy, with icing everywhere. Don’t worry – use the icing that has slipped out of the roll, as well as what was left over in the bowl, to cover the outside. Once the outside is completely covered with filling, transfer to a baking dish. Insert 4-5 tooth picks into the top, then cover with plastic wrap to seal. Transfer the refrigerator to let set for ~10 minutes.
    If you plan on eating immediately, remove the roll and place on a serving platter. Slice and eat.
    If you make this in advance, set the roll on a new piece of Parchment paper and slowly wrap with the Parchment paper. Then, wrap it in plastic wrap. Transfer to the refrigerator or the freezer to enjoy another time.

Notes

  • Recipe Makes: 12 servings
  • Serving Size: 1 slice
  • Nutrition Facts (per slice):190 calories, 25 grams’ carbohydrates, 8 grams’ protein, 7 grams’ fat, 2.5 grams saturated fat, 35 mg cholesterol, 180 mg sodium.

  • Meal Planning Servings    : 2 CHO; 1 PRO; 1.5 FAT