Pumpkin Roll

Bring this tasty treat to your Thanksgiving feast. Orriant Coach Megan shares her pumpkin roll recipe…

For the Cake:

• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 2/3 cup canned pumpkin
• non-stick spray
• 1/4 cup powdered sugar

 For the Filling:

• 6 oz light cream cheese
• 3/4 cup powdered sugar
• 6 oz fat free Greek yogurt
• 1 tsp vanilla
• powdered sugar (optional for topping)

 Cake

• Preheat oven to 375 degrees F and place oven rack in the center of the oven.
• Spray a 15x10 baking pan w/ nonstick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
• Sift the flour, baking powder, baking soda, cinnamon, pumpkin spice, allspice and salt into a large bowl
• Beat the eggs and sugar together in a separate bowl.  Beat on high speed for 5 min or until thick, pale yellow and fluffy.  Beat in the vanilla extract and pumpkin puree.  Using a spatula gently fold in the sifted flour mix.
• Pour batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
• Bake about 13-15 min or until a toothpick inserted in the center comes out clean and the cake when lightly pressed springs back.
• Sprinkle a clean dish towel with confectioners sugar
• Immediately upon removing the cake form the oven invert the pumpkin roll onto the clean dish towel.  Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with powdered sugar.  Roll the pumpkin roll up with the towel while its still hot and pliable.  Place on wire rack to cool.

 Filling

• Beat the cream cheese, yogurt and vanilla extract until light and fluffy.  
• Add the sugar and beat until smooth. 
• Refrigerate  at least one hour.

 Assemble

• Unroll the pumpkin roll, spread with filling and re-roll.
• Transfer to your serving platter, cover and chill in the fridge for a few hours
• Just before serving, lightly dust with powdered sugar.

Stuffed Pepper Soup

Skinnytaste.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts 
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g  (without salt)


Ingredients:

·                     3 cups cooked brown rice

·                     1 lb 95% lean ground beef

·                     1/2 cup chopped green bell pepper

·                     1/2 cup chopped red bell pepper

·                     1 cup finely diced onion

·                     3 cloves garlic, chopped

·                     2 cans (14.5 oz each) cans petite diced tomatoes

·                     1 3/4 cups tomato sauce

·                     2 cups reduced sodium, fat-free chicken broth

·                     1/2 tsp dried marjoram

·                     salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.