This light raspberry roulade is soft, fluffy, creamy, and packed with fresh raspberries. It looks like such a treat, but this WW-friendly version keeps the Points surprisingly low. ❤️
Ingredients
For the roulade:
- 4 large eggs, separated — 0 Points
- 3 tbsp zero-calorie granulated sweetener — 0 Points
- 1 tsp vanilla extract — 0 Points
- 1 tbsp cornstarch — 1 Point
- ½ tsp baking powder — 0 Points
For the filling:
- ¾ cup fat-free Greek yogurt — 0 Points
- 2 tbsp fat-free whipped topping — 0 Points
- 1–2 tbsp zero-calorie sweetener — 0 Points
- 1 tsp vanilla extract — 0 Points
- 1½ cups fresh raspberries — 0 Points
Instructions
- Preheat oven to 350°F (175°C) and line a small rectangular baking pan with parchment paper.
- Whisk the egg whites until stiff peaks form.
- In another bowl, beat the yolks with sweetener and vanilla until pale and creamy. Mix in the cornstarch and baking powder.
- Gently fold in the whipped egg whites, keeping as much air in the mixture as possible.
- Spread evenly in the prepared pan and bake for 10–12 minutes, until lightly golden.
- Let it cool slightly, then carefully roll the sponge while still warm. Allow it to cool completely.
- Mix the Greek yogurt, whipped topping, sweetener, and vanilla.
- Unroll the sponge, spread with the creamy filling, scatter the raspberries over it, and carefully roll it back up.
- Chill for 30–60 minutes before slicing.
Servings: 8 slices
WW Points: approximately 0–1 Point per slice ✨
Whole roulade: approximately 1–2 Points, depending on the exact brands used.