Chocolate Apple Roll
Base: 70g egg whites (1 Block P), 130g Skyr (2 Blocks P), 100g grated apple (1 Block C), 45g oat bran (3 Blocks C), ½ baking powder, 35g erythritol, rum essence.
• Cream: 170g Quark (3 Blocks P), 80g banana (2 Blocks C), 21g cocoa (3 Blocks F), 27g almond tahini (9 Blocks F), 10-15g erythritol, 3 small strawberries (optional).
• Prep: Bake base thin at 180°C. Roll while warm. Spread cream inside and out. Chill before serving.
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