Cherry and Custard Swiss Roll
Ingredients
- 45g oatbran
- 60g natural fat free yogurt
- 2 tbsp erythritol granulated
- Vanilla extract
- 1/2 tsp baking powder
- 2 eggs
Filling
- 1 tbsp morello cherry compot
- Leftover custard
Preparation
Separate the eggs and whisk the whites to meringue stage.
Add the yolks to the oatbran mixture.
Fold the whites back into the mixture.
Bake in a lined 8-inch silicone tray at 180°C for 24 minutes.
Prepare the filling with 1 tablespoon of morello cherry compot and leftover custard.
Roll the baked mixture with the filling and refrigerate overnight.
