SPINACH ROULADE WITH RED PEPPER SAUCE

SPINACH ROULADE WITH RED PEPPER SAUCE

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Adapted from Slimming World Food Optimising

Serves 4-6

450g chopped frozen spinach, thawed

4 large eggs, separated

½ tsp ground nutmeg

salt & pepper

170g roasted red pepper in brine, drained

284ml passata

227g quark skimmed milk soft cheese

4 tbsp very low fat fromage frais

2 tbsp chopped fresh cives

Preheat oven to 220ºC/425ºF/Gas 7.  Line a 13" x 9" (32 x 23cm)swiss roll tin with baking parchment.

Drain the spinach well by pressing against a sieve to remove excess water and then pat dry with kitchen paper.  Transfer to a bowl and mix with the egg yolks, nutmeg and seasoning.

In another bowl, whisk the egg whites until very frothy but not too stiff and fold into the spinach mixture.  Spread into the prepared tin and smooth the top.  Bake 12-15 min until firm and golden.

Meanwhile, blend the pepper and passata together until smooth, season and set aside.

Beat the quark cheese to soften and mix in the fromage frais, seasoning and chives.

Turn the spinach base on to a clean sheet of baking parchment and peel away the lining paper carefully.  Spread the cheese ixture over to cover completely.

Holding the end of the paper, carefully roll up the spinach base like a swiss roll.  Press gently to seal the edge.

Transfer the pepper and tomato mixture to a small pan ans heat through.  Slice the roulade thinly and serve with the sauce.

You could mix 2 tbsp grated parmesan into the filling mixture.  This would cost 3 pts for the whole recipe.