MANGO & PASSION FRUIT ROULADE

Mango & passion fruit roulade image

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 35m

Yield Cuts into 10 slices

Number Of Ingredients 10

Ingredients

3 eggs
85g golden caster sugar , plus 1 tbsp
85g plain flour , sifted
1 tsp baking powder , sifted
1 tsp vanilla extract
1 tbsp golden caster sugar
flesh from 2 large, ripe passion fruits
2 mangoes , peeled and cut into small chunks
250g frozen raspberry , defrosted
200g tub 2% Greek yogurt or very low-fat fromage frais

Steps:

Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium