Swiss roll with yogurt and cream filling

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, warm
• 48 g fructose
• Lemon(s) – peel, untreated, grated
• 120 g flour (wheat flour)
• 1 tsp baking powder
• 200 ml whipped cream
• 100 g yogurt (10%)
• 300 g fruit, any (e.g. strawberries, raspberries, orange slices)
• 1 pack of gelatin powder, can be used cold
• Sweetener, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

suitable for diabetics

Separate the eggs. Beat the egg yolks with water, fructose, and lemon yolk until thick and creamy. Finally, sweeten to taste with liquid sweetener. Beat the egg whites until stiff peaks form and add to the egg yolk mixture. Mix the flour with the baking powder and sift over the egg whites. Gently mix everything together. Spread the sponge mixture onto a baking sheet lined with baking paper. Bake immediately in a preheated oven at 150-160°C (convection oven) for 10 minutes. Turn the sponge out, still hot from the oven, onto a thin tea towel. Remove the baking paper. Immediately roll up the dough, using the towel, starting from the longer side. I then wrap it in the baking paper to keep the roll moist. Now let it cool. Cut the fruit into very small pieces and sweeten with a little sweetener. Whip the cream with 3 teaspoons of gelatin powder until very stiff peaks. Mix the yogurt with the sweetener and 3 teaspoons of cold gelatin, then carefully stir into the cream. Roll back the cooled roll and spread the yogurt and cream mixture on top. Sprinkle the fruit pieces on top. Unwrap the roll and refrigerate. Cut into 16 pieces before eating. Each piece contains approximately 1 serving (1 U).