Strawberry Cottage Cheese Protein Roll Cake
A cottage cheese sponge baked flat, cooled, and rolled around whipped skyr and fresh strawberries. Four slices with 25 g of protein for 220 calories each.
Per serving (1 slice)
Ingredients
- 9 ozcottage cheese, low fat
- 2eggs
- 0.71 ozcornstarch
- 1 ozvanilla whey protein powder
- 2 ozlight cream cheese
- 9 ozskyr (or Greek yogurt if unavailable)
- 11 ozstrawberries
- to tastesweetener
Steps
- 1
Heat the oven to 180°C and line a 25x35 cm sheet pan with baking paper.
- 2
Blend the cottage cheese, eggs, cornstarch and protein powder until completely smooth, about 30 seconds.
- 3
Pour onto the paper and spread into an even rectangle a few millimeters thick. Bake for 20 to 25 minutes, until set and lightly golden.
- 4
Slide the sponge, still on its paper, onto a rack and cool for 10 minutes. It should stay flexible, not crisp.
- 5
Hull the strawberries. Chop two thirds and slice the rest. Whisk the cream cheese and skyr smooth, sweeten to taste, then fold in the chopped berries.
- 6
Spread the filling over the sponge, leaving a 2 cm border along the far edge, and scatter the sliced berries over it.
- 7
Roll it up from the long side, using the paper to lift, and finish seam down. Wrap and chill for 2 hours before slicing into four.
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