Delicious Jammy Dodger Swiss Roll
Ingredients
- 45g oatbran
- 2 tbsp granulated sugar
- 2 medium eggs, separated
- 1/2 tbsp vanilla extract
- 1/2 tsp baking powder
- 4 tbsp fat free natural yogurt
- 6 tsp raspberry jam
- 1/3 tub vanilla kvarg
- 3 extra light cheese triangles
- Dash of vanilla extract
- 4 mini jammy dodgers
Preparation
Preheat oven to 180c.
Whisk egg whites to meringue stage.
Add yolks back into oat mix.
Fold whites into mix.
Spread out on lined 10 inch baking tray.
Bake for 14 minutes.
Roll while still warm and leave to cool.
Make slight indent with back of a knife along the roll edge to help roll to start tighter.
Spread raspberry jam across the end you start rolling.
Mix vanilla kvarg with extra light cheese triangles and a dash of vanilla extract.
Spread all over cake.
Gently roll in greaseproof paper and leave in fridge to set.
Trim ends for neater look.
Cut into 4 pieces.
Pipe remaining vanilla kvarg on top.
Add mini jammy dodgers on top.