Lo cal raspberry roulade

Prep: 15 mins
Cook: 15 mins
Lo cal raspberry roulade
A fruity dessert as light as a feather!

250g quark

4 eggs, separated

1 tsp baking powder

1 tsp + 1 tsp vanilla extract

3 tbsp + 1 tbsp sweetener

250g raspberry

Mint leaves, to decorate

Heat the oven to 180°C.

Whisk half the quark with the egg yolks, then add the baking powder, 3 tbsp sweetener and 1 tsp vanilla extract.

Whisk egg whites until they form soft peaks, then gently fold them into the yolk mixture.

Line a rectangular Swiss roll tray with baking paper and spray with plenty of Frylight. Carefully pour the mixture in the tray.

Bake for 10 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes. Peel off the baking paper from the cake and allow to cool fully. 

Meanwhile, mix the remaining quark, sweetener and vanilla extract. Spread this cream on the biscuit and scatter some raspberries, saving a few for the top.

Gently roll up the cake into a roulade and top with the remaining raspberries and mint leaves to decorate.


Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Fruit, Eggs

Recipe Type
Cakes & Baking, Dessert, Healthy, Low Calorie

Special Info
Gluten free, Nut free

Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.