This slimming friendly roulade dessert is so tasty! Who would have thought you could have a dessert that was so low in calories?
The thought of trying to make a sweet dessert using egg as the main ingredient was quite daunting, however you can’t even tell that it is!
This post contains affiliate links. Read more.
What’s a roulade?
A roulade can be either sweet or savoury! I have obviously chosen to make a sweet roulade for this recipe, however I think I would definitely like to try and create a savoury roulade recipe!
The word ‘roulade’ originally comes from the French word ‘rouler’, which means ‘to roll’.
One of my favourite things in the world is cake. And this is great for keeping that sweet tooth at bay while still staying on plan! I’ve been a fan of a Swiss roll my entire life. A Swiss roll however is always cake which is rolled with a filling. The difference between a Swiss roll and a roulade is that while the Swiss roll is always cake rolled with filling, a roulade can be rolled with pretty much anything, and made with other pastries. As you can see with this recipe, the roulade base is mainly eggs!
Making the base
One of the mistakes I made when first trying to make this roulade, was that I tried whisking the egg whites with a hand whisk. Despite the fact that I did eventually get stiff peaks out of my egg whites, boy did it take a lot of will power. I think I had a dead arm for about 3 days after as well! I would definitely recommend using or buying an electric whisk for this!
When you whisk the egg whites, you are forcing air into them which makes the protein stretch and make bubbles around the water in the egg whites. This is how it expands so much and creates that fluffy texture.
There is such thing as over whisking the egg whites however, so be careful not to do this as this then causes the proteins to break and let the water out. If mixture resembles something of eggy water and foam, then you’ve over whisked them I’m afraid! This is another reason I would recommend an electric whisk. Imagine spending all that time and effort just to have to start again!
What is Quark?
I remember back in the day joining Slimming World and all I ever heard people talking about was quark! It seemed to go into everything and anything! After doing a little research, I’ve found out that Quark is made by warming soured milk until it curdles and then is strained. Sounds disgusting right?
Well despite this rather off-putting process, the end product isn’t all that bad, and is possibly one of the most multifunctional items kept in my fridge. It can be used in both sweet and savoury dishes, making me finally understand why people seem to live off the stuff!
Quark is naturally high in protein and low in fat so you feel fuller for longer.
Other desserts
If you decide to make this recipe, be sure to leave a comment below letting me know what you think! Why not take a snap and tag me in it on Instagram? @thesliceofjess
*Calorific value may change depending on brand of food used*
Details
3 servings
10 minutes
15 minutes
124
Print
Directions
- Preheat your oven to 180 degrees.
- Separate the eggs and whisk the egg whites until they form a stiff peak.
- In a separate bowl, mix the egg yolks with 2tbsp of sweetener, vanilla extract and 2tbsp of quark.
- Fold the two mixtures together carefully, ensuring not to deflate the egg whites.
- Spread the mixture out onto a baking tray lined with baking paper.
- Bake for about 15 minutes or until golden brown.
- Meanwhile, mix in a bowl 2tbsp of quark, 2tbsp of sweetener and 1/4tsp of vanilla extract together.
- Once baked, let cool before turning upside down and peeling the baking paper off.
- Spread the quark mixture over the roulade, followed by your punnet of raspberries.
- Roll up the roulade and cut into slices.
Last updated: 4th November 2021
