Hearty low-calorie recipes

Meringue roulette with raspberries and cottage cheese

The previous roulette I made became a "twin sister", but both are so fantastically delicious that it's hard to decide which one is tastier!

Meringue roulette with raspberries and cottage cheese
Servings4 Servings
Category, DifficultyEasy
Ingredients
 440 g Egg white
 135 g Icing sugar
 400 g Raspberries
 100 g Skimmed milk curd
 5 g Corn starch
 6 g Gelatin
 Sweetener
Preparation
1

Whisk the egg whites.

2

Gradually add icing sugar and starch and whisk everything into a firm thick mass.

3

Apply the mass on a parchment paper (or silicone mat) in a rectangular shape. From experience: before that, however, I recommend lubricating it with oil (so that it can be removed later).

4

Put in the oven at ~ 175 degrees and bake for ~ 15-20 minutes (depending on the stove) so that the meringue becomes very brown.

5

Remove and, after cooling, place the second baking paper on top and turn it upside down.

6

Carefully remove the paper. Cool.

7

400 g of raspberries (a packet of frozen) cooked with sweetener in puree (I did it the night before).

8

Add 100g of cottage cheese and blend very well.

9

Swell the gelatin in cold water. It is then melted in a hot water bath and added to the raspberry-curd cream.

10

Stir well and refrigerate to a little thicker.

11

Spread raspberry cream on a chilled meringue base and roll thoroughly using the same baking paper (as for sushi rolls).

12

Put in the refrigerator to freeze a little. Decorate to your liking.

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Nutrition Facts

Serving Size 790

Servings 4


Amount Per Serving
Calories 220.5
% Daily Value *
Total Fat 0.43g1%
Total Carbohydrate 44.25g15%
Protein 10.83g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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