Today I’ll explain a step by step recipe for a strawberry roll that has zero fat, zero cholesterol but a lot of taste.
Not only is it a really light and dietetic dessert, but above all it is fresh and creamy and it tastes very good. It is also easy to prepare. If you don’t have fresh strawberries, you can stuff it with light strawberry jam like the Hero.

This recipe comes from my craving for strawberries with cream, when it is the season: alas, for me they are indigestible, due to the combination of strawberries, acidic and with short digestion times, and cream which is instead a fatty substance with long digestion times. Hence the idea of ​​the strawberry cream that you find in the recipe .

I make the strawberry roll for breakfast, because of its lightness and its total absence of fat it is a perfect dessert in the morning. The calories per serving of the roll, calculating eight large slices, are only 170!

I eat two portions for breakfast, so the roll in my house is short-lived. It can be kept in the fridge for three days if you do it with strawberry cream. If you use light jam, it can be kept out of the fridge for 4 days.

ROLL WITH STRAWBERRIES WITH ZERO FAT: RECIPE

Please note: for the whole roll you will need a long rectangular serving tray. If you don’t have it, make half a serving or cut the roll with a very sharp knife in half widthwise after resting in the fridge. You will get two rolls. You will also need cling film or aluminum foil

For the light biscuit dough

• 220 grams of pasteurized egg white
• 100 grams of sugar
• half a sachet of vanillin
• 80 grams of flour
• 20 grams of corn starch or 25 grams of potato starch

For the cream

• 250 grams of skimmed quark or alternatively 170 grams of white low-fat Greek yogurt
• 35 grams of brown or plain sugar
• 140 grams of ripe strawberries (if you’re using quark) or 170 grams of strawberries if you’re using Greek yogurt

To decorate:
20 grams of unsweetened cocoa (or powdered sugar + a few slices of strawberries)

HOW TO MAKE THE FAT FREE STRAWBERRY ROLL

• Preheat the oven to 180 degrees.
• Line the baking sheet with parchment paper after wetting and wringing it.
  The dough covers the entire pan, so be sure to coat it well. Alternatively, you can use a silicone pan and avoid parchment paper.

• Whip the cold fridge egg whites until stiff peaks in a nice large, clean and dry bowl.

  Halfway through the operation, when the egg whites have already turned white but still soft, start adding the sugar to two tablespoons at a time and continue whipping.

• When the egg whites are well whipped, add the flour combined with the starch and vanilla, sifted.

  Give a few turns with the spoon without removing the mixture, then use the whisk again at very low speed and make a couple of turns to get a uniform dough. This way you avoid lumps.

• Now pour it gently on the pan, using a spoon or a spatula so that the mixture is totally uniform and distributed (without creating thin sides and too high dough in the center).
• Bake immediately.
  The dough is ready after 15-20 minutes, you can see it from the fact that it is uniformly golden on the surface, the color of a shortbread, so to speak.

• Turn off the oven and take out the roll. Cover it with a clean tea towel and wait 4-5 minutes.

• While the base is in the oven, dedicate to the cream.

  For strawberry desserts (see also the recipe for light strawberry tiramisu ), I never use chopped strawberries: after a day they tend to throw a little water into the filling and fall apart. Unless I use them as decoration or on a fresh strawberry tart, I always blend them.

• For the cream of this roll, I blend the strawberries with the sugar. Then I add the skimmed quark by hand (Milbona, you can find it at Lidl, or even in bio you can find the lean quark from Berchtesgadener Land : it’s a blue package). Important: do not also blend the cheese, add it little by little with a spoon to the chopped strawberries. Same thing if you use yogurt. You can use brown sugar for the cream, but not honey or syrups. You can also use 200 grams of cottage cheese with yogurt, same calories. ONLY if you use cottage cheese, blend them separately and then combine them with the strawberries blended with sugar.

• Put the cream in the fridge covered with plastic wrap.

• Now on a clean table or pastry board put some aluminum foil or foil large enough to hold the biscuit base.

• With one swipe, flip the biscuit base onto the sheets.
  

  This means that the parchment paper that was previously on the bottom will end up on top. This step is very important in order not to break the fat-free cookie dough. You can’t take it off the pan first and then put it on the sheets. In this way, however, the parchment paper will lift very easily from the base, leaving it intact underneath.

• Once you have gently removed the parchment paper, spread the cream removed from the fridge onto the roll, taking care to leave a couple of cm free at the edges. If the cream seems too much, use less, the rest serve separately. I generally use it all, if anything, if something comes out I delete it with the spatula.

• Now, with the help of aluminum foil or film and starting from the bottom, then from the long side towards you, make your roll.

  The paper must be used to help you in the process, it must not be rolled together. Then at each fold you lift it to accompany the roll.

• Once you’ve rolled your cake lengthwise, keep it wrapped in aluminum foil, closing it on the sides gently.

• Transfer it to a tray and then in the fridge to compact for at least 5-6 hours.

• After this time, remove the tinfoil or cling film, and sprinkle your roll with bitter cocoa sifted with a tightly meshed sieve or with icing sugar and maybe a few strawberries to garnish.

Consider that, thanks to the cream and the use of more egg whites, the roll is more protein: one slice has 6.5 grams of protein, which balances the sugars of the dessert. Calories per slice: 170!