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
75g
caster sugar
Finely grated zest 1/2 lemon
1/2tsp.
cream of tartar
1Tbsp.
icing sugar, plus extra to dust
TO FILL
300g
0% fat Greek yogurt, we used Fage Total
2tsp.
vanilla bean paste
15g
icing sugar
250g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
