Pumpkin Roll
Cheesecake Squares with Swirled Cranberry

Pumpkin Roll 

2/3 cup canned pumpkin puree 

¾ cup sugar 

3 eggs 

¾ cup flour 

½ teas. baking powder 

½ teas. baking soda 

½ teas. ground cinnamon 

½ teas. pumpkin pie spice 

¼ teas. ground allspice 

½ teas. vanilla extract 

¼ teas. salt 

¼ cup powdered sugar 

Filling for the roll: 

6 oz. light cream cheese (NOT fat free) 

6 oz. fat free Greek yogurt 

¾ cup powdered sugar 

½ cup chopped walnuts, optional 

1 teas. vanilla extract 

Additional powdered sugar to garnish top of roll, optional 

Have the cream cheese at room temperature.  Place oven rack in the center of the oven.  Preheat oven to 375 degrees F.  Spray a 15×10 inch baking pan with non-stick cooking spray.  Line the baking pan with parchment paper and lightly spray the parchment paper with cooking spray. Dust the parchment paper lightly with flour.  Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice and salt together in a large bowl.  In another bowl beat the eggs and sugar together until they are thick, pale yellow and fluffy (beat about 5 minutes on high speed).  Beat in the vanilla extract and the pumpkin.  Use a spatula to gently fold the sifted flour mixture into the egg mixture.  Pour the batter onto the prepared pan and spread the batter evenly over the pan using a spatula or a knife.  Place the baking pan in the preheated oven and bake for 13-15 minutes  until a toothpick inserted into the center of the cake comes out clean or until the cake springs back when lightly pressed.  Sprinkle a clean dish towel lightly with some of the one-quarter cup of powdered sugar.  When you take the cake pan from the oven immediately invert the pumpkin roll onto the clean dish towel.  Carefully remove the parchment paper from the bottom of the cake and sprinkle the roll lightly with powdered sugar.  Use the towel to roll the pumpkin roll up while it is still hot and pliable.  Place the roll on a wire rack to cool. 

Make the filling by beating the cream cheese, yogurt and vanilla extract until light and fluffy.  Add the powdered sugar and beat the mixture until smooth.  Fold in the walnuts.  Refrigerate the filling for at least one hour. 

Unroll the pumpkin roll when it is cool and spread the filling over the cake and then re-roll.  Transfer the pumpkin roll to your serving platter.  Cover the roll and place it in the refrigerator for a few hours or overnight.  (Chilling the roll sets the filling and makes it easier to slice, however, cake may be served immediately without chilling)  Dust the top of the roll with powdered sugar just before serving. 

Recipe makes 13 servings  Estimated WW Smart points 8 per serving 

Cheesecake Squares with Swirled Cranberry 

Cheesecake: 

8 oz. 1/3 less cream cheese 

¼ cup sugar 

6 oz. fat-free Greek yogurt 

2 egg whites 

1 Tbsp. flour 

½ teas. vanilla extract 

2 Tbsp, lemon juice 

Crust: 

12 gingersnap cookies, rolled into crumbs 

1 oz, crushed pecans 

1 ½ Tbsp. Light butter, melted 

Cranberry sauce: 

¾ cup fresh cranberries 

¼ cup sugar 

¼ cup water 

½ teas. orange zest 

Position rack in center of oven.  Preheat oven to 350 degrees F.  Line an 8×8 baking pan with foil, leaving a 2-inch overhang on all sides.  Spray the foil with cooking spray.  Combine the cranberries in a small saucepan with the sugar, water and orange zest and place the pan over medium-high heat.  Cook this mixture until the cranberries begin to burst and the mixture turns syrupy, 6-7 minutes.  Remove saucepan from heat and set aside.  Combine the gingersnap crumbs, crushed pecans and melted butter in a small bowl.  Pour this mixture into the prepared pan and spread it evenly over the bottom of the pan.  Combine the cream cheese, sugar and vanilla in a medium bowl and beat until smooth.  Add the Greek yogurt, egg whites, lemon juice and flour and mix until just combined.  Pour the cheesecake mixture over the crust in the pan and smooth with a spatula.  Add the cooled cranberry mixture to a food processor and puree until smooth. (If mixture is too thick add ½ tablespoon of water)  Drop the cranberry sauce by spoon over the cheesecake and use a butter knife to swirl the cranberry sauce.  Place cake in preheated oven and bake for 25 minutes.  Allow cake to cool to room temperature and then place in refrigerator for several hours to chill.  Once chilled, cut cheesecake into squares. 

Recipe makes 9 servings  Estimated WW Smart points 8 per serving