Lighter Yule Log

22 November 2021

Our recipe is still a treat, but due to a yogurt and fruit filling it makes it a much lighter option compared to traditional yule logs. Making it a great alternative to other Christmas desserts.

Nutritional highlights 

This tasty pudding provides us with a decent amount of protein - which are the building blocks of everything in the body making it an important macronutrient. The raspberries and pomegranate seeds provide some vitamin C which helps keep our cells, skin, blood vessels, bones and cartilage healthy. They both are sources of antioxidants that help to prevent oxidative damage to our cells which could lead to cancer.

Ingredients list

Makes 12 servings

Preparation time: 25 minutes

Cooking time: 15 minutes

  • 75g 70% dark chocolate
  • 75g caster sugar
  • 4 large eggs
  • 50g plain flour
  • 2 tbsp cocoa powder
  • 200g thick low far Greek yogurt
  • 1 tsp icing sugar sifted
  • 200g raspberries
  • 75g pomegranate seeds

Method

Preheat oven to 190˚C. Line a 30x20cm shallow baking tray with baking paper.

 

Melt the chocolate in a heatproof bowl over a pan of simmering water. Ensuring the bowl doesn’t touch the water. Leave to cool slightly.

 

In another bowl, beat together the sugar and eggs until pale and fluffy or about 5 minutes with an electric whisk. With a large metal spoon fold in the sifted flour and 1 tbsp of cocoa powder followed by the melted chocolate.

 

Pour the mixture into the baking tray and spread out evenly. Bake for 12-15 minutes until cooked and the cake is springy to touch. Leave to cool for 10 minutes.

 

Lightly dust a large sheet of baking paper (larger than the cake) with ½ tbsp cocoa powder and turn out the sponge onto it. Cover with another sheet and a clean damp tea towel. Leave to cool.

 

Meanwhile for the filling, mix together the yogurt and icing sugar in a small bowl. Fold in the raspberries and most of the pomegranate seeds.

 

Once the sponge is fully cooled, remove the tea towel and top sheet. Spread the yogurt mixture over the cake.

With the help of the paper underneath roll up the cake from the short side. Transfer to a serving plate and dust with the remaining cocoa powder and pomegranate seeds. Cut into 12 slices and serve.

Healthy swaps/tips

  • Make sure the Greek yogurt is thick enough and the cake has fully cooled otherwise the filling may spill out.
  • Why not garnish with some extra raspberries or strawberries.

Nutritional information given below is per serving. 

Calories: 130kcal Fat: 5g Saturates: 2.4g Total Sugar:  Salt: 0.11g