Healthy Pumpkin Roll with Yogurt Filling

Alright alright, I surrender to the pumpkin and welcome fall, because it is here to stay! Is it too early to plan for Thanksgiving? Holiday parties? I think not! At least not for recipe development and taste testing! I have made it a tradition to make this each fall, and this is a healthyfied a fall favorite that can also be PERFECT for dessert. This right here is where it’s at. Not too sweet, perfect amount of spice and deliciousness. And don’t let the “I have to roll this bread into a roll” stand in your way! You can do this easily, make sure you watch the quick YouTube video below to conceptualize this deed. Also, be thankful I didn’t include the post taste dance I did to “Give it to me I’m worth it”, because YES, this was SO worth it!

HEALTHY PUMPKIN ROLL WITH YOGURT FILLING

 

For the Pumpkin Roll:

  • ¾ cup flour (I used whole wheat)
  • ¼ cup coconut sugar
  • ¼ cup honey or maple syrup
  • ½ lemon, juiced
  • 1 cup pumpkin puree
  • 2 eggs, 1 egg white
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of cinnamon (or more to YOUR taste)
  • Sprinkle of confectioner’s sugar

For the Filling aka “Icing”:

  • ½ cup low fat Greek yogurt
  • ½ cup low fat cream cheese (or the Greek yogurt/cream cheese mix)
  • 1 teaspoon of vanilla extract

Optional

  • 2 tablespoons of confectioners’ sugar
  • 1-2 tablespoons of all natural sweetener

HOW

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch cookie sheet.

    In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

  2. Bake at 375 degrees F (190 degrees C) for 15 minutes.

  3. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

  4. Make the icing: In a medium bowl, blend cream cheese, Greek yogurt, vanilla, sugar and sweetener (if you wish to have it sweet) with a wooden spoon or electric mixer. Remember, it will only be lightly sweetened, if you’d like it quite sweet go for at least ½ cup of sugar or a mix.

  5. When the cake has cooled 20 minutes, unroll it and spread icing onto it.

  6. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated for at least 2 hours. I did for 12 hours and it was DELICIOUS. You can also freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

ENJOY!

Xo, Ana

Count Colors, NOT Calories!
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SNAPCHAT: AnaSandee – I will continue to snap and cook so get the recipes in real time before they make it to the blog! Videos stay up for 24 hours. I may condense them into YouTube videos after!


See quick video on how to get it done!

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