It uses reduced fat cream and 0 per cent thick and creamy Greek yoghurt to create a healthier version of this traditional pudding. At 226 calories per serving, this is a great way to indulge without the guilt!
- 4 medium eggs separated
- 2 tablespoons, heaped, cocoa powder, plus extra for dusting
- 100g golden caster sugar
- Pinch of cream of tartar
- 100ml reduced fat double cream
- 100ml 0% Total Greek Yogurt
- 6 tablespoons Streamline Black Cherry Jam
- 200g seasonal fruit
Method1 Preheat the oven to 200c/180 fan/gas mark 6.
2 Grease a 32cm x 23cm Swiss-roll tin with a little oil and line with greaseproof paper.
3 Whisk the egg yolks until they’re thick and creamy, then slowly beat in the cocoa and half the sugar.
4 In a clean bowl with clean whisks, beat the egg whites to soft peaks, then gradually add the remaining sugar and cream of tartar.
5 Gently fold the yolk mixture into the whites with a metal spoon until well combined then pour into the prepared tin, making sure it spreads into the corners.
6 Bake for 15 minutes until it’s cooked through and springs back when you gently press it in the centre.
7 Turn the cooked sponge out onto a large sheet of greaseproof paper dusted with cocoa powder. If the edges look a little crisp, trim them off, then roll it up carefully and leave to cool on a wire rack.
8 Meanwhile whip the double cream to soft peaks and stir in the Greek yoghurt. When the sponge has completed cooled, unroll gently and spread with the black cherry jam.
9 Spread over the cream mixture and top with fruit (keep some for decorating).
10 Roll the sponge back up taking care not to squeeze out the filling. Dust with some extra cocoa powder and decorate with any leftover fruit.
Prep Time35 minutes, plus an hour cooling
Cook Time15 minutes
Nutrition InformationServes 6
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