We’ve dropped the sugar right down in this fluffy fruity roll and filled with a thick low fat yogurt. If you like, scatter over some flaked almonds or chopped roasted hazelnuts before rolling up.
This low-sugar, low-fat dessert roulade is very easy to make and filled with summer berries for a fruity burst! In the winter months use seasonal berries instead.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Ingredients
4 medium egg whites
75 g caster sugar
Finely grated zest 1/2 lemon
1/2 tsp. cream of tartar
1 Tbsp. icing sugar, plus extra to dust
TO FILL
300 g0% fat Greek yogurt, we used Fage Total
2 tsp. vanilla bean paste
15 g icing sugar
250 g mixed berries, we used blueberries, raspberries and blackberries
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 7. Line a shallow 23 x 33cm baking tin with baking parchment. For the meringue, in a large bowl using a handheld electric whisk beat the egg whites until they hold stiff peaks. Gradually beat in the caster sugar, followed by the lemon zest. Beat for 1min more. Quickly beat in the cream of tartar.
Step 2Scrape on to the lined tin and spread to level. Bake for 12-15min, until golden, risen and set. Meanwhile dust a large sheet of baking parchment with 1tbsp icing sugar. Invert meringue on to the dusted sheet and remove tin. Leave to cool completely (it will sink on cooling) .
Step 3To fill, whisk the yogurt, vanilla bean paste and icing sugar until combined. Peel the top parchment off the meringue and spread over the yogurt filling. Scatter over the berries. Using the parchment to help, roll up the meringue from one of the short sides and transfer to a serving plate. Dust lightly with icing sugar and serve.
Per serving:
Calories: 126
Protein: 8g
Fat: <1g
Saturates: 0g
Carbs: 23g
Sugars: 23g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
