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Low-carb sponge rolls with raspberry and quark filling

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 150 g low-fat curd cheese
  • 1 shot of milk
  • 100 g raspberries, frozen
  • Sweetener of your choice, e.g., Stevia or Xucker
  • Oil for the tray

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

low in calories, high in protein and quick to make

Separate the eggs. Beat the egg yolks with the sweetener until frothy. Beat the egg whites until stiff and fold into the egg yolks. Line a baking tray with baking paper and lightly grease with oil. Spread the mixture into a rectangle on the tray and bake for 10 minutes at 180°C. Meanwhile, heat the raspberries, except for a few for decoration, in the microwave or in a saucepan and mix with the low-fat quark and milk. Carefully remove the sponge cake from the tray, spread with some of the quark mixture, and roll up. Decorate with the remaining quark and raspberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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