Lemon Cream Swiss Roll Directions:
- Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a large bowl, beat the eggs and sweetener on high speed for 3-5 minutes until thick and pale. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel and peel off the parchment paper.
- Gently roll the cake, along with the towel, from one short end to the other. Let it cool completely.
- In a large bowl, beat the almond milk whipped cream and powdered sweetener until stiff peaks form.
- Gently fold in the low-sugar lemon curd and lemon zest until smooth and well combined.
- Once the cake has cooled, carefully unroll it. Spread the lemon cream filling evenly over the cake.
- Roll the cake back up (without the towel) and place it seam-side down on a serving plate.
- Dust the top with powdered sugar and garnish with extra lemon zest if desired. Slice and enjoy!
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (3/4 cup): 6 points
- Eggs (4 large): 0 points
- Sweetener (sugar substitute): 0 points
- Unsweetened almond milk whipped cream (1 cup): 1 point
- Low-sugar lemon curd (1/4 cup): 2 points
- Other ingredients: 0 points
Total Points: 9
Servings: 8
Points Per Serving: 1
Nutrition Information:
- Calories: 120
- Fat: 6g
- Protein: 5g
- Carbohydrates: 13g
- Sugar: 5g
- Sodium: 110mg
I await your comments! Enjoy!
