Chocolate Cake Roll with Strawberries

Preheat the oven to 350 °F.

Separate the egg whites from the yolks. In a bowl, mix the yolks with honey and cocoa powder. Beat the egg whites until stiff and fold into the yolk-honey mixture.

• 2 Eggs (~ 3.9 oz)
• 1 Tbsp Honey
• 2 tsp Cocoa powder

Line a baking tray with parchment paper and grease it with the canola oil. Spread the dough evenly onto the parchment paper in a rectangular form (approx. ½ in thick). Bake for approx. 10 minutes until golden brown.

• ½ tsp Canola oil

Heat a frying pan over medium heat and toast the almonds until golden brown and remove from the pan. Add the frozen strawberries, vanilla and honey to the pan and cook until the strawberries are defrosted.

• 1 ⁠½ Tbsp Almonds, sliced
• 1 cup Strawberries, frozen
• Vanilla extract
• ¾ tsp Honey

Mix the yogurt with strawberries and almonds until creamy.

• ¾ cup Low fat greek yogurt

Remove the sponge dough out of the oven. Spread half of the yogurt evenly onto the dough, roll up from short end to short end and top with the remaining yogurt.

Enjoy your meal!