Orange-Pumpkin Roulade

Orange-Pumpkin Roulade
Photo by Sang An

Ingredients

  • 1 cup lowfat ricotta cheese
  • 1 teaspoon gelatin
  • 2/3 cup confectioners' sugar
  • ¾ cup finely chopped pecans
  • ½ teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1 ½ teaspoons cinnamon
  • + 13 more ingredients
    • ½ teaspoon ground ginger
    • 2 teaspoons orange zest
    • plus extra confectioners' sugar for dusting
    • 2/3 cup pumpkin puree
    • Parchment paper
    • Canola-oil cooking spray
    • 6 ounces lowfat cream cheese
    • 1 teaspoon vanilla extract
    • 1 tablespoon candied orange peel
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup sugar
    • ¾ cup all-purpose flour

Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually b...

View full recipe at Epicurious

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