1

Preheat the oven to Gas Mark 1/140°C/275°F. Line a Swiss roll tin with non-stick baking parchment.

2

Whisk the egg whites in a grease-free bowl with perfectly clean beaters until they hold their shape. Tip in the sugar and whisk again for a few more moments until the meringue is stiff and glossy. Spoon into the tin, spread out to the corners and bake for about 1 hour 15 minutes until the meringue is golden. Remove from the oven and cool. Turn out onto a large sheet of non-stick baking parchment and carefully peel away the lining paper.

3

Beat the low fat soft cheese and yogurt together until smooth. Stir in the lemon juice and leave to stand for about 10 minutes.

4

Spread the soft cheese mixture over the meringue and sprinkle most of the fruit over the top, reserving some for decoration. Roll up carefully, like a Swiss roll. Decorate with the reserved berries, dust with the icing sugar and serve.