This elegant dessert is rich and creamy and yet it’s also low in fat and gluten free. Whenever I make this, my friends think it’s store bought because it looks so good and tastes even better. The hardest thing about this dessert is only eating one slice! remember, it’s supposed to serve six… More gluten-free dessert recipes here.
Ingredients – serves 6:
3 large egg whites
6 ounces caster sugar – use stevia if you want less sugar
1 level teaspoon corn flour
1 teaspoon malt vinegar
1 teaspoon vanilla extract
7 ounces fat-free Greek yogurt
1 large ripe mango, peeled, stoned and diced
4 passion fruit, pulp only
Icing sugar for dusting
Preheat the oven to 150C/ gas 2/fan 130C. Line a 11×8 inch baking tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the corn flour, vinegar and vanilla extract, then whisk into the egg whites.
Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.
Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top for decoration. Serve with raspberry sauce or fresh cream.
Nutrition information per serving:
Protein 5 grams
Fat 4 grams
Carbohydrate 45 grams
Fiber 2 grams
More Gluten-Free Recipes
More desserts and also, meals, dinner and recipes for kids. All Gluten-Free and all 100% Free, my favorite recipes here.