Berry roulade dessert  with low-fat yoghurt

Berry roulade

Category: Dessert | Serves: 8

Prep time: 6-8 minutes | Cooking time: 10-15 minutes (plus cooling)

Ingredients

3 medium eggs

100g golden caster sugar, plus extra for dusting

100g spelt flour (or plain flour, or use self-raising and omit the baking powder)

¾ tsp baking powder

200g raspberries

4 tbsp reduced-sugar raspberry jam

300g skyr or low-fat yoghurt

Preparation:

  1. To make the sponge, place the eggs and sugar in a large bowl  and whisk with an electric mixer for 6–8 minutes until very pale in colour and thick enough to leave a trail on the surface when the whisk beaters are lifted.
  2. Tip the flour and the baking powder into a sieve and sift over the whisked mixture. Fold in using a large metal spoon, cutting through the mixture until all traces of flour are gone.
  3. Using the back of a fork or spoon, crush 125g of the raspberries, then gently fold them through the mixture, so that they are evenly swirled.
  4. Pour the mixture into the tin, spreading evenly into the corners. Bake for 10–15 minutes, until the cake is firm to touch.
  5. Turn out onto a clean sheet of baking parchment sprinkled with a little extra caster sugar.
  6. Peel off and discard the old baking parchment and roll up the Swiss roll, beginning at the short end and using the baking parchment to help you so that the cake is completely enclosed in the paper.
  7. Allow to cool. When cool, unroll the sponge and spread with the raspberry conserve, spreading evenly and right up to the edges. Repeat with
    the skyr or low-fat yoghurt, then carefully re-roll the cake, using the paper to help.
  8. Trim the edges if required, transfer to a plate and serve dusted with caster sugar and the remaining fresh raspberries. 

   Berry roulade dessert  with low-fat yoghurt

Pippa says:

"If you’re celebrating, this is a treat that everyone can enjoy. Better still, it’s quick to prepare – just ensure you let it cool before adding the filling."

Other seasonal berries will also work in place of the raspberries – try blackberries, blueberries or chopped strawberries.

Nutritional information

 nutritional info