This sweet and sharp lemon meringue roulade with summer berries in it is a healthier alternative to a tasty favourite.
- 3 egg whites
- 175g caster sugar
- 1tsp cornflour
- 2tbsp icing sugar
- 300g 0% fat Greek yogurt
- 3tbsp lemon curd
- 100g raspberries
- 100g blueberries
Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy.
Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper.
Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.
Top tip for making Low-fat lemon meringue roulade
Make the day before, then chill in the fridge overnight (no picking, please!)
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