Chocolate Roulade

Chocolate Roulade

low fat cooking spray
8 medium egg whites
a pinch of cream of tartar
150g (5.5oz) caster sugar
50g (1.75oz) cocoa powder, plus extra for dusting
For the filling:
100ml (3.5fl oz) low fat plain yoghurt
50g (1.75oz) white chocolate, melted
zest and juice of 1 medium orange

1. Preheat oven to Gas Mark 4/180 C. Spray a swiss roll tin with the low fat cooking spray.
2. Whisk egg whites in a bowl with the cream of tartar until they form peaks. Add the sugar in two lots, whisking well between additions. Fold in the cocoa and then scrape the mixture into the prepared tin. Push gently up to the edges and into the corners and bake for 30 mins.
3. Meanwhile, place a piece of baking paper just larger than the swiss roll on a work surface. When the roulade is cooked, turn it out onto the paper and roll up immediately. Place on a wire rack to cool.
4. To make the filling, mix all the ingredients together then carefully unroll the sponge. Spread the filling over and roll up again, dust with cocoa powder and serve.

Serves 6
Points: 3.5 per serving