Low Calorie Strawberry Roulade
Ingredients
Biscuit mixture
- 6 eggs
- 100 g Erythritol or Xylitol
- 100 g organic whole grain spelt flour
- 6 tablespoons milk
Filling
- 120 g low-fat quark
- 150 g Greek yogurt
- 180 g strawberries
- 60 g Xylitol or Erythritol
Preparation
Preheat the oven to 170 degrees Celsius.
Separate the six eggs and beat the egg whites until stiff.
Beat the egg yolks with the sweetener and milk until creamy and yellow.
Gradually stir in the spelt flour.
Fold in the beaten egg whites.
Pour the batter onto a baking sheet lined with parchment paper and spread it out rectangularly.
Bake for 10 minutes.
Meanwhile, chop the strawberries into small pieces and mix with the other filling ingredients in a bowl.
Remove the cake from the oven and turn it out onto a dish towel with the parchment paper side up.
Wipe the cake with a damp kitchen towel to loosen the parchment paper and carefully peel it off.
Spread the cream over the cake, leaving the last 5 cm free, and roll it up using the dish towel.
Trim the ends and decorate as desired or sprinkle with powdered Erythritol.
Notes
This recipe has only 73 calories per piece.
