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Low Sugar Orange Creamsicle Cake Roll

Mysty Pfeffer
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Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Servings 12
Calories 100 kcal

Ingredients
  

  • 3 Large Cage Free Eggs
  • 1/3 Cup Organic Sugar plus 1 scoop pure stevia
  • 1/3 Cup Fully Cooked Butternut Squash
  • 1/2 Fresh Orange Pulp
  • 1 tbsp Orange Zest
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 Cup Organic Unbleached Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

Cream Cheese Filling

  • 1 8oz Block of Cream Cheese
  • 1/2 Fresh Orange Pulp (remove the white stuff)
  • 1/2 teaspoon Pure vanilla extract
  • 1 teaspoon Orange zest
  • 3 Tbsp. Organic Powdered Sugar

Instructions
 

  • Preheat oven to 375.
    Beat eggs, squash, orange pulp, orange zest, vanilla, sugar and stevia mixture until fluffy. Add the flour and baking powder and continue to blend well. Set aside.
    Prepare a 9 x13 baking sheet or jelly roll pan with lightly greased butter. Place parchment paper over the baking sheet and lightly grease the top with butter. Add the batter and spread it evenly, bake for 10 minutes.
    Meanwhile, lightly sprinkle a dish towel with powdered sugar.
    When the cake is done, carefully turn onto the dish towel. Cover and gently roll into a tight roll. Place it in the freezer for 15 minutes.
    As the cake is cooling, combine softened cream cheese, remaining orange pulp and zest, vanilla and powdered sugar in a bowl. Whip until smooth and creamy.
    When the cake is cooled, unroll it and apply the cream cheese filling. Roll it up as tight as you can and sprinkle with powdered sugar. Wrap in plastic wrap and refrigerate until ready to serve.

Video

Nutrition

Calories: 100kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 47mgSodium: 85mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 510IUVitamin C: 8mgCalcium: 26mgIron: 1mg
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