Cherry & Poppy Seed Roll

Ingredients

• 2 (100 g) large eggs
• 1/2 cup (100 g) cottage cheese, 2%
• 1/4 cup (32 g) whole wheat flour
• 1 tbsp (9 g) poppy seeds
• 1/3 cup (85 g) plain Greek yogurt, 2%
• 1/2 tsp (2.5 ml) vanilla extract
• 1/2 cup (70 g) cherries, pitted
• 1 tsp (3 g) powdered sugar, for dusting
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C). Whip the eggs with half the cottage cheese, the flour, poppy seeds and salt, and spread it thin on a lined 8 × 6-inch (20 × 15 cm) tray, right to the corners.
2. Bake 15–17 minutes, until springy. Turn it out onto a fresh sheet of paper while it is still hot and roll it up loosely, paper and all, to cool. It learns the shape now or never.
3. Unroll, spread with the rest of the cottage cheese beaten with the yogurt and vanilla, scatter the cherries, roll again and dust with the powdered sugar.