Mango Passion Fruit Roulade

A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free

• Cooking Time Prep 40 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  223

• Protein

  5g

• Carbs

  45g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  33g

• Salt

  0.17g

Ingredients

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1 tsp malt vinegar
• 1 tsp vanilla extract
• icing sugar, to dust
• 200g fat-free Greek yogurt
• 1 large ripe mango, peeled, stoned and diced
• 4 passion fruits, pulp only
• icing sugar (optional) and a few physalis, to decorate
• raspberry sauce, to serve (see 'Try' below)

Directions

1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
2. Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Categories: All Christmas, Fruit, Healthy, Special Diets