Here is an easy to make, zero-guilt pumpkin dessert that will allow you to follow your diet while your taste buds will think you are cheating.
This is a delicious and relatively healthy dessert that tastes like it is straight out of grandma’s oven. Interestingly, pumpkin is a very low-calorie fruit that provides excellent nutrition. For 100g of fruit there are only 26 calories and zero saturated fat or cholesterol. It is rich in fiber, antioxidants, minerals, and vitamins! Many nutritionists recommend it to control cholesterol and aid weight reduction.
The Halloween staple is one of the fruits in the Cucurbitaceae family with a higher vitamin A. Amazingly, it provides about 246% of the RDA. Vitamin A is a powerful natural antioxidant and is needed by the body to maintain the integrity of the skin, keeping you looking glowingly youthful. Studies suggest that vitamin A rich natural foods can also help the body to protect against lung cancer and cavities in your teeth. Pumpkin is also a source of many other important antioxidants.
For many reasons, pumpkins are an underrated source of nutrition and deliciousness.
Preparation Time: 20 mins
Cooking Time: 15 mins
Servings: 5
Ingredients:
- 3/8 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon baking soda
- 1teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 teaspoon lemon juice
- 1 tablespoons confectioners’ sugar
- 1/2 (8 ounce) package cream cheese, softened
- 1/8 cup butter
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a cake pan or a 9×13-inch baking sheet.
- In a big bowl mix: flour, sugar, baking powder and pumpkin pie spices. Add the pumpkin puree, eggs and lemon juice. Pour into prepared pan, making sure to spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Place a wet linen napkin or towel on the counter, sprinkle with powdered sugar and turn the cake on the towel. Roll towel (together) with the cake inside. Set the cake, within the towel, on a cooling rack and let cool for 20 minutes.
- Start making the frosting in a medium bowl by mixing the cream cheese, butter, vanilla and sugar with a wooden spoon (or electric mixer).
- After 20 minutes when the cake has cooled, spread the icing on it. Immediately roll it back together (not in the towel on this occasion), and thoroughly wrap with plastic wrap. In a refrigerator the cake can keep up to two weeks.
- Cut the pumpkin roll into slices before serving.
