Before having Bariatric surgery, the beginning of October might have marked the onset of your fall baking season. Now is likely the time when those cookbooks are unearthed and you began to budget for longer grocery lists to bake and create all of your favorite fall dishes.

Enjoy this Pumpkin Roll Recipe without Remorse!

In some homes, certain dishes and baked goods are not only a family favorite, but a time honored family tradition. One recipe that is often considered traditional this time of year is the Pumpkin Roll. While there are a lot worse things you could be eating, the bread-like consistency could leave you feeling ill or suffering from ‘Dumping Syndrome’ due to the sugar content.

Don’t worry because, with the recipe below, you will be able to share a traditional pumpkin roll with family after Bariatric surgery. This recipe is fairly simple to make and offers very little remorse, and tastes so good you just might talk everyone into a newer, more healthy holiday tradition.

Bariatric Approved Pumpkin Roll Recipe

One cup almond meal
One tsp baking powder
Two tsp cinnamon
One tsp ginger
½ tsp nutmeg
½ tsp allspice
¼ tsp salt
One ½ tsp unflavored gelatin powder
¾ cup Splenda
One cup canned pumpkin
Four eggs
¼ cup canola oil
½ cup water
One eight oz pkg light cream cheese, softened
One tsp vanilla
¼ cup sugar-free maple syrup
Preheat your oven to 375° Fahrenheit and prepare your jelly roll pan with nonstick
spray. Next, line the pan with parchment and spray the top of the paper.

In a large mixing bowl, add all of the dry ingredients and mix them up well. Add pumpkin, oil, eggs and water before beating for three minutes before pouring into the prepared jelly roll pan.

Turn the oven temperature down to 350° Fahrenheit and bake for approximately
15 to 18 minutes, or until a toothpick inserted into its center comes out clean. Be very careful not to over-bake.

Remove from oven and allow the roll to cool in the pan for about five minutes before covering it with a clean dish towel and flipping it upside down, carefully peeling away the parchment paper.

Next, gently roll the cake up inside the dish towel, beginning with a long side. This will create a cake roll that is long and thin. Allow to cool for 10 to 15 minutes.

Finally, blend the cream cheese, vanilla, and syrup together in another mixing bowl. Unroll the cake carefully, flattening it without too much force.

Spread the cream cheese filling mixture onto the cake and very gently roll it back up. Allow the pumpkin roll to cool completely inside the refrigerator until time to serve.

This Bariatric recipe should provide about 15 slices or servings. Each serving contains approximately 130 calories, four grams of protein and ten grams of fat.