High-Protein Raspberry Roulade

This roulade is not only a very satisfying dessert, but it's also high in protein, so you can enjoy it without the usual guilt that comes with sweet treats. It is one of those recipes that feels indulgent whilst still being nourishing and balanced. My kids absolutely love it and it has become a staple in our household. It's also an easy, practical addition to lunchboxes, it keeps well and travels nicely.

Ingredients

Sponge:

• 5 eggs (separated)

• 2 tbsp cacao powder

• 1 tbsp Macca powder (optional, an adaptogen that can help boost energy and support hormonal balance)

• ½ tsp to ¾ tsp gingerbread spice

• 1 tsp baking powder

• Pinch of salt

• 10-12 dates (blended with little water into a syrup, or monk fruit sweetener or sweetener of choice)

Filling:

• 300-350 grams of cottage cheese

• Fresh raspberries or berries of your choice

Instructions

1. Preheat the oven to 170-180°C.

   
   

2. For the sponge, separate the eggs. Whisk the egg whites until stiff peaks form.

   In another bowl, mix the egg yolks with cacao powder, Macca, gingerbread spice, baking powder, salt and monk fruit or half of the date syrup created by blending dates with little water.

   
   

3. Gently fold the yolk mixture into the whipped egg whites, keeping the mixture light and airy. Spread evenly onto baking tray lined with parchment paper. Bake for 10-12 minutes.

   
   

4. Place your cottage cheese in food processor with little bit of water and blend until smooth. Add the leftover of the date syrup made earlier or add a touch of sweetener.

   
   

5. Allow the sponge to cool slightly and spread the cottage cheese filling evenly over the surface and scatter raspberries on top.

   
   

6. Carefully roll the sponge into a roulade using the baking paper to guide it. Place seam-side down and refrigerate for at least 30 minutes to set.

   
   

7. Slice into portions and enjoy!