Desserts for DIETERS

Satisfy your sweet tooth with these light and fruity puds

- JESS MEYER

Blueberry Arctic roll

We've given this retro favourite a low-fat makeover, with tangy frozen yogurt.

SERVES 10

PREP 30 MINS, PLUS FREEZING

COOK 10 MINS

* 2 x 500ml tubs vanilla frozen yogurt (3% fat)

* 3tbsp 70% fruit blueberry jam

* 125g golden caster sugar, plus extra for sprinkling

* 4 medium free-range eggs

* ½tsp vanilla extract

* 90g self-raising flour

* Zest 1 lemon

* 150g blueberries or other fruit, to serve

You will need:

* 30x21cm Swiss roll tin, lined with baking paper

1 Scoop the frozen yogurt into a bowl, let it melt a little, then mix through the jam to create a rippled effect. Scrape onto a sheet of baking paper and shape into a 20cm-long log. Wrap up the log and freeze for at least 2 hrs until it is solid.

2 Heat the oven to 180C Fan. Whisk the sugar, eggs and vanilla extract in a bowl with an electric mixer until thick and glossy. Fold in the flour and lemon zest, then tip into the prepared tin, spreading to each corner with a spatula. Bake for 10 mins, until the sponge is springy to the touch. Leave the sponge to cool for 5 mins then move to a wire rack.

3 Lightly sprinkle the pale side with sugar and flip this on to a sheet of baking paper.