Fit Pina Colada Roll

Ingredients for 1 servings:

• 3 tbsp oat flakes
• 1 tbsp coconut flakes
• 15 g coconut-flavored protein powder (alternatively flour or oat flakes)
• 1 tsp baking powder
• Water
• 250 g low-fat curd cheese
• 2 slice(s) pineapple, fresh
• ½ banana(s)
• Coconut flakes for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 28 minutes

fruity fresh for the summer

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit) fan/convection oven. Mix the oats, coconut flakes, protein powder, and baking powder thoroughly. Add enough water to form a thick batter (a generous amount). Spread it onto a baking sheet in a square shape and bake for about 18 minutes. The edges should be a little more golden brown; otherwise, the batter needs to be firm, but not overcooked, as otherwise it won’t be able to roll up. In the meantime, cut the pineapple into pieces and stir into the quark. If you like, you can also mix coconut flakes into the pineapple quark cream. Remove the finished batter from the oven and let it cool briefly (2 minutes). Then spread the cream over the batter. Leave a little space at the end so you can roll it up into a roll. Some cream will ooze out, but if you do it on the plate, it’s okay. Decorate with slices of half a banana and a few more coconut flakes. Your healthy, holiday-ready breakfast is ready.