O.k. Here goes.
Chocolate, pear and toffee roulade (but I replaced it with raspberries as they are a divine combo with the toffee yoghurt).
Ingrediets:-
3 eggs
75g caster sugar
60g self raising flour sieved
15g cocoa powder sieved
1 pear peeled and diced (I use berries...have never tried pear).
250g low fat toffee yoghurt
65g white or dark chocolate broken into small pieces.
Preheat oven to gasmark 4/180/160 fan oven. Line a 30 x 20 cm (12 x 8 inch) baking tin with baking parchment and cut another slightly larger piece to use later.
Whisk the eggs in a bowl for a minute with an electric beater. Add sugar and whilsk for a further 3 minutes or until the mixutre has doubled in size and resembles whipped cream.
Gently fold in the flour and cocoa with a large metal spoon and transfer to the prepared tin. Bake for 10 - 12 minutes.
While still hot, loosen the edges with a knife and turn out on to the other sheet of baking parchment. Peel away the old parchment. Roll up loosley with the new parchment lining the roll, cover with a clean damp tea towel and leave to cool completely. Meanwhile mix the fruit with the yoghurt.
Melt the chocolate. Gently unroll the sponge and spread the fruit mixture over it then roll it back up.
Drizzle the melted chocolate over it and trim the ends. Put in the fridge, chill and serve.
It does say in the book to serve at room temp, as it stops the chocolate cracking, but I like the chilled version much, much better.
Hope this is helpful. My friends love it and I don't think it's an obvious slimmers pud. It's 4 points a serving, so not overly light, but for a special meal in, it's divine!