Pumpkin roll

Pumpkin roll

Ingredients/Components

• sugar - 1 c
• cinnamon - 3/4 tsp
• eggs - 3 item
• vanilla - 1 tsp
• pkg
• salt - 1 tsp
• flour - 3/4 c
• butter - 1 Tbsp
• soda - 1 tsp
• baking powder
• pumpkin - 2/3 c
• egg - 1 item
• all-purpose flour - 3/4 c
• powdered sugar - 1 c
• plus 2 Tbsp - 1 c
• plus 1 tsp - 1 Tbsp
• yellow corn meal

How to make pumpkin roll:

Filling:1 (8 oz.) pkg. cream cheese1 tsp. vanilla1 c. powdered sugar1 Tbsp. butter1 1/4 c. yellow corn meal3/4 c. all-purpose flour1 Tbsp. plus 1 tsp. granulated sugar2 1/2 tsp. baking powder1/2 tsp. salt1 egg1 c. plus 2 Tbsp. low-fat (1.5%) buttermilk Preheat oven to 400°. Spray 9-inch square pan or a 12-muffin tin with nonstick cooking spray.

In large bowl, combine corn meal, flour, sugar, baking powder and salt. In small bowl, beat egg with buttermilk. Add buttermilk mixture to flour mixture and mix just until blended. Do not overblend. Spoon into prepared pan and bake 20 to 25 minutes or until golden brown and toothpick comes out clean. Cool 10 minutes on a rack; turn out and serve warm.

Each Serving Provides: 1 bread and 35 optional calories.

Per Serving: 105 calories, 3 grams protein, 1 gram fat, 20 grams carbohydrates, 223 milligrams sodium, 19 milligrams cholesterol and 1 gram dietary fiber.

Recipe categories: American, Vegetables, North american.