While I would not call this dessert a power food, it’s relatively low fat compared to traditional pumpkin rolls and provides a good dose of beta-carotene. The addition of caramel sauce and nuts give it a little more taste and texture. Slices can be shared to reduce calories!
1 cup white sugar
¾ cup flour
1 tsp. baking soda
½ tsp. cinnamon
¾ cup canned pumpkin
1 cup powdered sugar
¾ tsp. vanilla extract
8 oz. light cream cheese
½ cup chopped pecans
½ cup light caramel sauce
1. Preheat oven to 375 degrees. Grease a 15 x 10 jelly roll pan and line with parchment paper. Grease and flour the paper.
2. Dust a clean dish towel with powdered sugar and set aside.
3. In a large mixing bowl, beat the eggs on high for 5 minutes. Add the white sugar and pumpkin, then flour, cinnamon and baking soda. Spread batter evenly in the pan.
4. Bake @ 375 degrees for 14 minutes or until cake springs back when touched. Immediately turn the cake out onto the dish towel and peel the paper off. Roll the cake up into the towel and cool for 20 minutes.
5. To make the filling, mix the sugar, cream cheese and vanilla until smooth.
6. Once the cake is cooled, unroll it and spread the filling evenly onto the cake. Warm the caramel sauce and drizzle it over the cream cheese filling. Then distribute the pecans evenly over the cake.
7. Roll the cake back up and chill until serving.
Makes 12 servings. Nutrition facts per serving: 280 calories, 10.7 grams fat, 4.7 grams saturated fat, 52 mg cholesterol, 44 grams carbohydrate, 1 gm fiber, 4 grams protein, 219 mg sodium.