Imported from Instagram
High-Protein Oreo Swiss Roll
A chilled, high-protein Swiss roll made from chocolate-protein crepes, a creamy skyr and cookies-and-cream filling, and a chocolate-Oreo topping. The finished roll is sliced into eight portions after chilling.
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Ingredients
- 30 g Chocolate protein powder (Use a good-quality powder so it does not clump; the creator used Real Whey chocolate protein powder.)
- 40 g All-purpose flour
- 1 Egg
- 1 tbsp Sweetener (The creator used erythritol.)
- 150 ml Almond milk
- 25 g Cookies-and-cream casein protein powder (The creator used Real Casein cookies-and-cream protein powder.)
- 200 g Skyr yogurt
- 1 Oreo cookie (For the cream filling.)
- 1 tbsp Sweetener (The creator used erythritol.)
- 75 g Cooking chocolate (Melted, for the topping.)
- 1.5 Oreo cookies (Crushed, for the topping.)
Steps
- 1
Add the chocolate protein powder, all-purpose flour, egg, sweetener, and almond milk to a blender. Blend until the mixture is smooth and evenly combined, with no visible dry pockets or protein-powder clumps.
- 2
Heat a nonstick pan over medium heat. Pour in enough batter to make a thin crepe, tilting the pan to spread it evenly. Cook until the surface is set and the underside is lightly browned, then turn or flip and finish cooking. Repeat with the remaining batter to make three crepes.
- 3
In a bowl, combine the cookies-and-cream casein protein powder, skyr yogurt, one Oreo, and the second tablespoon of sweetener. Mix until the filling is smooth and creamy and the Oreo is incorporated.
- 4
Lay the three crepes on a flat work surface, positioning them so that each crepe overlaps the next by approximately one-third. This should form one long, continuous sheet.
- 5
Spread the cream filling evenly over the joined crepes, leaving a small border around the edges so the filling does not squeeze out excessively during rolling.
- 6
Fold the exposed edges of the crepes inward to create a straighter edge along the sides of the filling.
- 7
Starting from one end, roll the layered crepes up firmly into a Swiss roll. Keep the roll as compact and even as possible without pressing out the filling.
- 8
Melt the cooking chocolate until smooth, then pour it over the top of the rolled crepes. Immediately scatter the crushed Oreo cookies over the melted chocolate.
- 9
Refrigerate the assembled Swiss roll for 3 to 4 hours, until the filling is firm and the chocolate topping has set. Slice into eight portions and serve chilled.
Notes
The post states 136 calories, 10 g protein, 15 g carbohydrates, and 5 g fat per slice when divided into eight slices. Keep refrigerated. The branded protein powders and discount code mentioned in the post are optional and do not affect the recipe method.
Nutrition per serving
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