This week's recipe takes the form of a light, low-fat dessert – because we all need a treat every now and then! This recipe features low-fat alternatives to unhealthy ingredients, as well as making the most of the natural sweetness of fruit, meaning that there is no reason to fight against satisfying that sweet craving at the end of a meal. With strawberries beginning to crop up more and more in the shops, it's a good time to start thinking of tasty new recipes beyond the traditional (and excessively calorific) strawberries and cream combination. I highly recommend this roulade, it's one of those great simple recipes that looks a lot harder to make than it actually is, perfect if you've got friends coming for dinner.
For the sponge:
3 medium eggs
75 g/3 oz caster sugar
75 g/3 oz plain flour, sieved
1–2 tbsp caster sugar for sprinkling
For the filling:
125 g/4 oz Quark
125 g/4 oz half-fat Greek yogurt
25 g/1 oz caster sugar
1 tbsp orange liqueur (optional)
grated rind of 1 orange
125 g/4 oz strawberries, hulled and cut into quarters
sifted icing sugar
1. Preheat the oven to 220˚C/425˚F/Gas Mark 7. Lightly oil and line a 33 x 23 cm/13 x 9 inch Swiss roll tin with greaseproof or baking parchment paper.
2. Using an electric whisk, whisk the eggs and sugar until the mixture is double in volume and leaves a trail across the top.
3. Fold in the flour with a metal spoon or rubber spatula. Pour into the prepared tin and bake in the preheated oven for 10–12 minutes, until well risen and golden.
4. Place a whole sheet of greaseproof or baking parchment paper out on a flat work surface and sprinkle evenly with caster sugar.
5. Turn the cooked sponge out on to the paper, discard the paper, trim the sponge and roll up encasing the paper inside. Reserve until cool.
6. To make the filling, mix together the Quark, yogurt, caster sugar, liqueur (if using) and orange rind. Unroll the roulade and spread over the mixture. Scatter over the strawberries and roll up.
7. Decorate the roulade with the strawberries. Dust with the icing sugar and serve.
If you are feeling adventurous or have simply got some other berries in the fridge, why not try replacing the strawberries in this recipe with blueberries or raspberries, or even a combination of the three?! This dessert is best eaten fresh, so get your friends and family to help you out.
For more great healthy and low-fat recipes to help you on your way, check back next week for the ninth recipe instalment in my series of Top Simple Recipes for Healthy Eating and check out our great value, full colour, illustrated book here.
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