Lemon Meringue Roulade
This is so good and really quite easy to make. Using granulated sweetener keeps this delicious dessert low calorie, no added sugar and the filling can also be made dairy free using a dairy free from soft cheese alternative for the filling. Suitable for Coeliacs and Diabetics and at an average of just 45 calories per slice (10 slices) it is perfect for weight management. The kids will love helping you make this one!
Makes 10-14 servings
Ingredients
Meringue
6 Egg Whites
1 Teaspoon Cream of Tartar
6 Tablespoons Granulated Sweetener
1 Teaspoon White Wine Vinegar
Method
In a large mixing bowl beat the eggs and cream of tartar together using an electric mixer. Using a glass or stainless steel bowl works best.
Once it’s increased in volume and is white and glossy, as if making meringue, mix in the sweetener a bit at a time. Lastly fold in the teaspoon of white wine vinegar.
Gently smooth out onto a small lined baking tray or lined Swiss roll tin. Bake for 10 minutes in a preheated oven at 160. Turn down the heat to 150 and cook for a further 5 minutes. When cooking is complete, open the oven door and let it cool inside the oven for 5 minutes.
Place a t-towel over a baking rack and cover with a sheet of greaseproof paper, turn the meringue out face down on paper until completely cold before carefully removing the paper on the bottom of the meringue.
Filling
Ingredients
180g Philadelphia lightest
250g Quark
3 -6 Tablespoons Granulated Sweetener (to your preferred sweetness)
1 Lemon - juice & finely grated rind
3 Capfuls Lemon Flavouring
Drop Yellow Food Colouring (optional)
Method
Mix the Philadelphia and quark together by hand, add sweetener, lemon juice, ⅔ grated lemon rind, flavouring and colouring, leave to chill in the fridge for 15 mins before using.
Spread the chilled filling onto the meringue and gently roll up using the grease proof paper underneath the meringue to help you. Sprinkle the remaining rind on top and sprinkle with a teaspoon of icing sugar (optional).
Chill the whole dessert for approximately an hour before serving. Store in airtight container.
The meringue is best on the first day and will soften the longer it is left in the fridge but it is still delicious!
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