9.5 SYNS TOTAL FOR THE WHOLE ROULADE plus extra syns to decorate see below
4 EGGS (SEPERATED)
1 TSP BAKING POWDER (1/2 SYN)
1/2 250G TUB QUARK
2 TABLESPOONS COCOA POWDER (5 SYNS)
4 TABLESPOONS OF GRANULATED SWEETENER (2 SYNS)
1 SMALL TUB TOTAL 0% FAT FREE YOGHURT
1 SACHET OPTIONS WHITE HOT CHOCOLATE POWDER (2 SYNS)
FRESH STRAWBERRIES
PREHEAT OVEN TO 190o
SEPARATE THE EGGS. WHISK EGG WHITES TILL THEY FORM
PEAKS, SET ASIDE. MIX EGG YOLKS , SWEETENER, WITH ½ A 250G TUB OF QUARK,
BAKING POWDER & COCOA POWDER, FOLD THIS
MIXTURE INTO THE EGG WHITES. POUR INTO A LINED
AND SPRAYED WITH FRYLIGHT SWISS ROLL TIN AND
COOK FOR APPROX. 10 MINS TILL FIRM TO TOUCH.
TURN OUT AND REMOVE PAPER WHILST STILL HOT.
WHEN COLD, MIX THE OPTIONS INTO THE TOTAL 0% AND SPREAD ON THE ‘SPONGE’ ALONG WITH SOME STRAWBERRIES. ROLL UP & DECORATE
This one is decorated with 12g (3.5 syns) of melted white chocolate the whole roulade works our at 13 syns. (2 syns a slice)
Enjoy.
