Dessert

Strawberry cheesecake roulade is for Dessert.

Strawberry cheesecake roulade takes several minutes to prepare.

Strawberry cheesecake roulade takes several minutes to cook.

Strawberry cheesecake roulade makes 4 servings.

The ingredients for Strawberry cheesecake roulade are:

Ingredients (serves 8)
Olive oil, to grease
Plain flour, to dust
3 eggs
55g (1/4 cup) brown sugar
1/4 tsp vanilla extract
50g (1/3 cup) whole wheat plain flour, sifted
Icing sugar, to dust
1 x 220g pkt extra light cream cheese
2 tbs caster sugar, extra
1 x 170g ctn low-fat strawberry yoghurt
125g strawberries, washed, hulled, finely chopped
1 tbs water
1 1/2 tsp gelatine powder
Strawberries, extra, washed, hulled, halved, to serve
Strawberry sauce
125g strawberries, washed, hulled
1 tsp caster sugar

Here is how you make Strawberry cheesecake roulade:

Preheat oven to 200?C. Brush a 25 x 30cm (base measurement) Swiss roll pan with oil to grease. Line base and 2 long sides with non-stick baking paper to reach 2cm above sides. Dust with flour. Use an electric beater to beat the eggs, caster sugar and vanilla in a bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted. Use a metal spoon to fold in the flour. Spoon into the prepared pan. Bake for 8 minutes or until a skewer inserted into the centre comes out clean. Dust a sheet of non-stick baking paper with icing sugar. Turn the cake onto the paper. Remove top sheet from cake. Cool. Use an electric beater to beat the cream cheese and extra caster sugar in a bowl until smooth. Add the yoghurt and beat to combine. Stir in the strawberries. Place the water in a heatproof bowl and sprinkle with gelatine. Place bowl in a saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Add to the yoghurt mixture. Stir until well combined. Spread the yoghurt mixture over the cake, leaving a 1cm-wide border on 1 long side. Starting from the opposite long side, and using the paper as a guide, roll up the cake. Wrap in plastic wrap. Place in the fridge for 6 hours or overnight, or until firm. To make the strawberry sauce, place strawberries and sugar in the bowl of a food processor and process until smooth. Place the roulade on a serving platter and top with the extra strawberries. Dust with icing sugar and drizzle over the sauce to serve.Number of Servings: 4Recipe submitted by SparkPeople user CRIMSONDATURA.

The nutritional information for Strawberry cheesecake roulade is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.0

• Total Fat: 8.5 g
• Cholesterol: 155.7 mg
• Sodium: 129.4 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 2.3 g
• Protein: 10.0 g

The dietary needs meet for Strawberry cheesecake roulade is Low Fat