Sunday, February 28, 2010

Kiwi and Mango Rye Roulade

Light and Fresh. Delicious. Serves 6

Preheat oven at 400F (200C).

In a bowl, beat with the electric mixer:

- 3 whole eggs
- 2 tbsp honey
- (pure) vanilla extract

Add in:

- 3/4 cup dark rye flour
- 1 tsp baking powder.

Pour the mixture into a lined and greased 13X9 baking pan. Level well and bake for ~ 12 min (until golden and springy, do not over bake).

When done, remove from oven and then from pan by turning onto another sheet of paper.

Roll the paper up inside the sponge, then leave to cool completely.

Once cooled, unroll the sponge and add the filling:

- 1 cup cubed mango
- 2 kiwi fruits
- 1/2 cup Balkan-style plain yogurt
- 1 tbsp (acacia) honey

Once filled, roll back up.

Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

Nutrients per 1 of the 6 Servings: Calories: 179, Total Fat: 4.7g, Saturated Fat: 1.6g, Trans Fat: 0g, Cholesterol: 126 mg, Sodium: 53 mg, Total Carb: 30.1g, Fiber: 5.1g, Sugars: 16.3g, Protein: 7.1g
Vitamin A: 9%, Vitamin C: 60%, Calcium: 6%, Iron: 10%

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