Pumpkin Roulade

Ingredients

• 1½ cup Greek yogurt
• 2 tsp Amoretti® Natural Vanilla Bean Artisan Flavor
• 4 oz reduced fat cream cheese, softened
• 1½ tsp unsalted butter, softened
• 1 cup powdered sugar

• ¾ cup all-purpose flour
• 1 tsp baking soda
• generous pinch salt
• 3 eggs, separated
• ⅔ cup canned pure pumpkin
• ½ tsp Amoretti® Natural Pumpkin Pie O.S. Extract
• 1 cup sugar, divided
• powdered sugar, for rolling and dusting (optional)

• 15" x 10" x 1" sheet pan

Directions

1. Beat together yogurt, Vanilla Bean Artisan, cream cheese, butter, and powdered sugar until smooth. Cover and refrigerate.

2. Preheat oven to 375°F. Line sheet pan with parchment paper. Grease with cooking spray and set aside.
3. Whisk together flour, baking soda, and salt. Set aside.
4. Use a mixer on high speed to beat egg yolks until thick and frothy.
5. Add pumpkin, Pumpkin Pie Extract, and ½ cup sugar. Beat until sugar is almost dissolved.
6. In a clean mixing bowl, beat egg whites into soft peaks, then gradually add remaining sugar, beating into stiff peaks.
7. Fold egg white mixture into egg yolk mixture.
8. Gently fold dry ingredients into wet and spread into pan. Bake 12-15 minutes, or until cake springs back with light pressure. Cool 5 minutes.
9. Turn cake onto a clean towel dusted with powdered sugar. Gently peel parchment paper from back of cake. Roll cake jellyroll style, starting with a short end. Cool completely.
10. Unroll cake and spread filling evenly to within ½ inch of edges. Re-roll.
11. Cover with plastic wrap and freeze until firm (up to 3 months). Remove from freezer 15 minutes before serving.
12. Dust with confectioners’ sugar and serve in slices.