Choc Raspberry Swiss Roll

Anna Van Dyken - Feed Me Healthy
Afternoon Tea Special Treat
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Course Desserts
Adjust Serving 8
P-Points 2

Ingredients
 

For the Sponge

  • 3 eggs
  • 1/4 cup caster sugar
  • 2 1/2 Tbls Plain flour sifted
  • 2 tsp icing sugar

For the Filling

  • 250 gms Plain Yopro
  • 2 Tbls Avalanche Sugar Free Drinking Chocolate
  • 1 Tbls Queens Sugar Free Maple Syrup
  • 1 cup raspberries fresh or frozen crushed or strawberries

Instructions
 

  • Whisk eggs & sugar together until thick (should take approximately 5 mins)
  • Then fold sifted flour through with a metal spoon, until just combined.
  • Pour mixture into a lined Swiss roll pan ( 25 x 30cm).
  • Bake in a 200 c for 8 minutes.
  • Once cooked, working quite quickly, sift 2 tsp of icing sugar onto a clean thin tea towel, invert the sponge and roll it up in the teatowel.
  • Leave to cool completely
  • In the meantime, whisk together 250gms plain Yopro yoghurt, 2 Tbls Avalanche Sugar Free drinking chocolate & 1 Tbls Queens Sugar Free Maple Syrup. 
  • Crush 1 cup of fresh or frozen raspberries or strawberries with a fork.
  • Unroll sponge and fill with the yoghurt mousse, then dot with crushed fruit and spread over the top, re roll sponge, and sprinkle with 1 Tbls flakes almonds (optional toasting them first)
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