Berry meringue roulade
PersonalPoints™ per serving
CHRISCO asked for this family favourite to be renovated and we came up with this low fat version, that's still creamy and delicious.
Egg white(s), raw
150 g, golden
Medium fat soft cheese
0% fat natural Greek yogurt
2 teaspoons, level
225 g, sliced, or mixed berries
Lemon Juice, Fresh
- Preheat the oven to Gas Mark 1/140°C/275°F. Line a Swiss roll tin with non-stick baking parchment.
- 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.
- Beat the low fat soft cheese and yogurt together until smooth. Stir in the lemon juice and leave to stand for about 10 minutes.
- 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.