Coffee and Apricot Roulade

Ingredients

• 4 egg whites
• 175g caster sugar
• 2 tsps instant coffee granules
• 4 tbsps 0% fat Greek yogurt
• 3 fresh apricots, chopped

Cooking Instructions

1. Preheat the oven to 150C, 300F, Gas Mark 2.
2. In a clean, dry bowl, whisk the egg whites to stiff peaks, then fold in the caster sugar a dessertspoon at a time, at 10-second intervals.
3. Pour the mixture onto a baking tray lined with baking parchment. Sprinkle the coffee granules over, then swirl the granules into the mixture.
4. Bake in the oven for 20 minutes, then remove the meringue from the oven, turn out onto foil and allow to cool.
5. When the meringue is cool, spread with the Greek yogurt, top with the apricots, then roll up lengthways to form a roulade.

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