Imported from Instagram

High-Protein Swiss Roll with Berries

Name: High-Protein Swiss Roll with Berries
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Cuisine: European
Ingredients: 200 g Egg whites; 2 tsp Allulose (Or any other sweetener to taste.); 15 g Cornstarch; 40 g Sliced almonds; 200 ml Light whipping cream; 200 g 0% Greek yogurt; 30 g Vanilla protein powder (Optional, according to the original recipe.); 5 ml Vanilla extract; 75 g Blueberries; 1 cup Raspberries (Approximately 123 g.)

Recipe by Josh New @j.newtrition · Instagram

Imported by Dario on SeeMeCook

A light, protein-rich rolled sponge cake filled with whipped cream, Greek yogurt, and vanilla protein powder. Blueberries and raspberries add freshness and a tangy touch, while sliced almonds provide a crunchy texture.

10 servings70 minEuropean

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Ingredients

200 g Egg whites
2 tsp Allulose (Or any other sweetener to taste.)
15 g Cornstarch
40 g Sliced almonds
200 ml Light whipping cream
200 g 0% Greek yogurt
30 g Vanilla protein powder (Optional, according to the original recipe.)
5 ml Vanilla extract
75 g Blueberries
1 cup Raspberries (Approximately 123 g.)

Steps

1
Preheat the oven to 175 °C (350 °F). Line a large square baking tray with parchment paper.
2
Place the egg whites in a clean bowl and beat until almost stiff.
3
Add the allulose or chosen sweetener and continue beating until you have a glossy meringue with stiff peaks.
4
Gently fold in the sifted cornstarch, taking care not to deflate the mixture too much.
5
Spread the mixture over the lined tray, forming a large square of even thickness.
6
Sprinkle the sliced almonds evenly over the entire surface.
7
Bake for 35–40 minutes, until the sponge is set and lightly golden. It should feel firm to the touch without becoming overly dry.
8
While the sponge is baking, whip the light cream in a bowl until airy and able to hold its shape.
9
Add the Greek yogurt, vanilla extract, and protein powder. Gently fold them in until you have a smooth filling.
10
Lay out a sheet of parchment paper and lightly dust its surface with cornstarch or powdered sugar to prevent the sponge from sticking.
11
When the sponge is baked, turn it out onto the prepared paper, leaving the almond side facing down. Carefully remove the baking paper that is now on top.
12
Spread the cream and yogurt filling evenly over the entire surface of the sponge.
13
Scatter the raspberries and blueberries over the filling.
14
Carefully roll up the sponge, using the parchment paper to help form a compact Swiss roll without breaking it.
15
Refrigerate until thoroughly chilled and firm. Cut into 10 portions and serve.

Notes

The original recipe indicates approximately 125 kcal, 7.8 g of protein, 6.6 g of carbohydrates, and 7.6 g of fat per serving, for 10 servings. Chill the roll before cutting so it holds its shape better.