Low Fat Desserts Recipes - Chestnut and Orange Roulade

Ingredients

• 3 eggs, separated

• 115g caster sugar

• 1/2 x 439g can unsweetened chestnut puree

• grated rind and juice of 1 orange

• icing sugar, for dusting

• For the filling

• 225g low-fat soft cheese

• 15ml clear honey

• 1 orange

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Method:

1. Preheat the oven to 180'C/350"F/Gas 4. Line and grease a 30 x 20cm/12 x 8in Swiss roll tin. Whisk the egg yolks and sugar in a mixing bowl until thick and creamy. Put the chestnut puree in a separate bowl. Whisk the orange rind and juice into the puree, then whisk into the egg mixture.

2. Whisk the egg whites until fairly stiff. Stir a generous spoonful of the whites into the chestnut mixture to lighten it, then fold in the remaining egg whites. Spoon the mixture into the prepared tin and bake for 30 minutes until firm. Cool for 5 minutes, then cover with a clean damp dish cloth and leave until cold.

3. Meanwhile, make the filling. Put the soft cheese in a bowl with the honey. Finely grate the orange rind and add to the bowl. Peel away all the pith from the orange, cut the fruit into segments, chop roughly and set aside. Add any juice to the bowl, then beat until smooth. Mix in the orange segments.

4. Sprinkle a sheet of greaseproof paper with icing sugar. Turn the roulade out onto the paper; peel off the lining paper. Spread the filling over the roulade and roll up like a Swiss roll. Transfer to a plate and dust with icing sugar.