Low Fat Chocolate roulade

Roulade is a wonderful dessert that looks and tastes indulgent. It's so simple to make and this version is unbelievably low in fat.


serves 6
low fat cooking spray
75 g (2 3/4 oz) plain white flour
2 tablespoons unsweetened cocoa powder
3 large eggs
75 g (2 3/4 oz) unrefined caster sugar
200 g (7 oz) low fat soft cheese
100 ml (3 1/2 fl oz) very low fat raspberry fromage frais
100 g (3 1/2 oz) raspberries, defrosted if frozen
2 teaspoons icing sugar, for dusting
mint leaves, to decorate


1. Preheat the oven to Gas Mark 7/ 220°C/fan oven 200°C. Spray a 18 cm x 28 cm (7 inch X 11 inch) Swiss roll tin with low fat cooking spray and line it with greaseproof paper. Spray the paper with low fat cooking spray.

2. Sift the flour and cocoa powder into a bowl. Set aside.

3. Break the eggs into a large mixing bowl and add the caster sugar. Use a hand held electric mixer, whisk them together until very light and pale in colour. This will take about 5 minutes.

4. Sift the flour and cocoa mixture again, this time into the whisked mixture. Fold it in gently using a large metal spoon, not a wooden one. Pour the mixture into the
prepared tin and spread it out to the corners.

5. Bake in the oven for 7-9 minutes, until firm yet springy when you touch it. Turn it out on to a large sheet of greaseproof paper, and then carefully peel away the lining paper. Cover with a clean, damp tea towel and leave the sponge until cold.

6. Mix together the soft cheese and fromage frais. Reserve a few raspberries for decoration, and then lightly mash the remainder with a fork. Stir these into the soft cheese mixture.

7. Trim the edges of the chocolate sponge, fill with the raspberry mixture and roll it up. Sprinkle with
icing sugar and serve, decorated with mint leaves and the reserved raspberries.

variation To make a Peach Melba Roulade, omit the cocoa powder from the mixture and use a peach or raspberry flavoured fromage frais and add a chopped peach to the filling.

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