Monday, 25 April 2016

Chocolate & Raspberry Roulade

This was the dessert I served at my recent Saturday night Slimming World friendly dinner with friends.

It actually wasn't unlike something that I would normally have served, just with a few tweaks, which made for a 3.5 Syn per portion dessert, which was just what I was looking for.

Don't feel that you have to use raspberries, I have made this roulade four times now and, as well as raspberries, I've tried it with cherries, strawberries and blueberries, all equally as nice.

It's definitely a dessert that can be made ahead, which is always a bonus as far as I'm concerned so here goes with the recipe ...

Serves - 6
Ready in - about 50 minutes

Ingredients
For the cake:
Fry light
6 medium eggs, separated
100g caster sugar
2 tbsp artificial sweetener
2 level tbsp coca powder, reserving a little for dusting

For the filling:
125g Muller light vanilla yoghurt
250g Quark
Few drops vanilla extract
1 tbsp artificial sweetener
200g fresh berries, plus extra to decorate

Preheat the oven to 180C.  Line a swiss roll tin with baking paper and lightly spray with Fry light.

Whisk the egg yolks with the caster sugar and sweetener in a large bowl until pale and thick.  Fold in the cocoa powder, using a large metal spoon.  Don't forget to reserve a little for dusting. I find half a teaspoon is plenty to give a good dusting.

Put the egg whites into another large bowl and whisk until the stand up in stiff peaks.

Fold the whisked egg whites into the cocoa mixture, using a large metal spoon.  Pour the mixture into the Swiss roll tin and bake in the centre of the over for 15-18 minutes, until springy to the touch. Allow to cool in the tin.

Meanwhile, make up the filling.  Put the yoghurt, Quark, vanilla extract and sweetener into another bowl and whisk until smooth.

To assemble the roulade, turn out the cooked cake onto a sheet of baking paper.  Spread with the filling, dot with berries and roll up lengthways, using the baking paper to help you.

Carefully ease onto a serving plate and dust with the reserved cocoa powder.  Slice into 6 and serve with the extra berries.

This was a really light, but tasty, dessert.  Just the job to finish off a nice 3 course meal.  Also nice with a cup of tea, or a glass of wine, in the garden on a sunny afternoon ... well, there's always leftovers!

Sorry, there's not that many photos ... Martin doesn't like having meal preparation interrupted with photography when we've got guests and I have to let him have his way some times!

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