Pumpkin-Cream Cheese Jelly Roll

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Pumpkin-Cream Cheese Jelly Roll Ingredients

ROLL	FILLING
1 c All-purpose flour	12 oz Cream cheese, at room temp.
1 1/2 ts Baking powder	2/3 c Granulated sugar
1/4 ts Salt	1 ts Vanilla
1/2 ts Ground cinnamon	1/4 c Mini semisweet chocolate
1/2 ts Ground nutmeg	Pieces
4 Eggs, at room temperature	1/4 c Blanched slivered almonds,
3/4 c Granulated sugar	Toasted and coarsely chopped
3/4 c Canned pumpkin pie filling

Instructions for Pumpkin-Cream Cheese Jelly Roll

1) Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray. 2) Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl. 3) Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan. 4) Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour. 5) Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds. 6) Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least for 4 hours or overnight, covered. Nutrient value per serving: 310 calories, 6 g protein, 14 g fat, 42 g carbohydrate, 233 mg sodium, 102 mg cholesterol. Exchanges: 7/10 starch/bread, 3/5 meat, 1 3/4 fruit, 2 1/2 fat. Source: Family Circle, November 1996 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 20:51:54 EDT From: jane.ghorbani@juno.com (Jane Ghorbani)

Main Ingredient: CheeseCuisine: Uncategorized

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