Are you tempted by a light, gluten‑free dessert that will surprise you in both taste and composition? Spinach roulade with fruit may sound unconventional, but this combination will win you over. Thanks to buckwheat flour, it is naturally gluten‑free, the cream is soft, full of protein and irresistibly creamy. No heavy fillings, no unnecessary sugar - just a supple crust, luscious cream and a fruity dot at the end. Great as a lighter dessert or a sweet snack that gives you energy and doesn't weigh you down.
Nutrition (1 serving)
- 137 kcal
- 15,2 g carbohydrates
- 5,4 g fats
- 6 g protein
Per 12 portions
- 3 eggs
- 70 g spinach leaves
- 70 g golden cane icing sugar
- 75 g buckwheat flour
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 packet ricotta
- 1 packet light cream cheese
- 100 g Greek yoghurt
- 40 g golden cane icing sugar
- prebiotic topping - forest fruits
- protein crispies
- blueberries
Instructions
-
-
Mix the egg yolks in a blender with the spinach. Pour into a bowl.
-
Add flour with baking powder, sugar, oil and mix well. Beat the egg whites with a pinch of salt until stiff and stir into the mixture.
-
Spread the mixture on a baking tray with baking paper to a size of approximately 30 x 23 cm. Bake at 180 °C for about 12 minutes.
-
After baking, wrap carefully in a cloth and paper, roll up and then remove the paper. Let stand for a while while you make the cream.
-
Mix ricotta, cream cheese and yoghurt with sugar. Spread half of the cream on the crust. You can also put the topping inside. Roll up the roll.
-
Put the roll in the fridge for 15‑20 minutes and then spread the remaining cream on the outside of the whole roll.
-
Before serving, pour the topping all over the roll and garnish with fruit.
-
Bon appetit!
