Low-fat lemon meringue roulade
Skill level: Easy peasy
This sweet and sharp lemon meringue roulade with summer berries in it is a healthier alternative to a tasty favourite
- 3 egg whites
- 175g caster sugar
- 1tsp cornflour
- 2tbsp icing sugar
- 300g 0% fat Greek yogurt
- 3tbsp lemon curd
- 100g raspberries
- 100g blueberries
Make the day before, then chill in the fridge overnight (no picking, please!)
- Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy.
- Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper.
- Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.
Nutritional information per portion
- Calories 297(kcal)
- Fat 0.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.