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A soft and creamy lemon roll made with egg white, oat flour, Greek yogurt and protein cream. Ideal for a delicious and light breakfast or snack.
Beat the egg white with an electric whisk until light and stable, then gently fold in the oat flour, baking powder and honey.
Pour the mixture onto a baking tray lined with parchment paper and spread it into an even rectangular layer.
Bake in a preheated oven at 180 °C for about 7 minutes, taking care not to dry out the base excessively.
Let the base cool completely, then mix the Greek yogurt and lemon protein cream in a bowl.
Spread the cream over the cooled base, leaving a small margin around the edges to make rolling easier.
Gently roll up the base from the shorter side, wrap the roll in parchment paper and let it rest in the refrigerator for 10 minutes.
Remove the parchment paper, cut the roll into slices and serve it cold or after letting it sit briefly at room temperature.
Rectangular baking tray
Electric whisk
Store in the refrigerator, tightly wrapped in parchment paper or in an airtight container, and consume within 1 day.
For a different variation, lemon oat flour can be replaced with coconut oat flour. Instead of honey, erythritol or another sweetener suitable for baking can be used.
Italia
| Energy (kcal) | 117.13 |
| Carbohydrates (g) | 14.28 |
| of which sugars (g) | 6.49 |
| Fat (g) | 2.98 |
| of which saturates (g) | 1.28 |
| Protein (g) | 8.26 |
| Fibre (g) | 1.36 |
| Salt (g) | 0.17 |
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