Roll ingredients :
6 Eggs whites
6 Eggs yolk
1 Teaspoon of vanilla extract
Handful of low fat shredded coconut
Cherry fill ingredients
1 1/2 Cups (330ml) low fat milk
3/4 Sugar free jello
1/2 Cup (125ml) water
Instructions Roll:
Whip up the egg whites with the electrical mixer until it becomes a cream, 3 times it’s size
Mix the eggs yolks with the vanilla. Then add it to the egg whites cream, with a spoon (do not use the electrical mixer) with envolvent movements.
Start the oven, pre-heat to 200 °C ( 390 °F). Grab the silicone pad and spread butter all over. Then spread the mix until it’s all over the pad. Spread a handful of low fat shredded coconut
Cook until is crispy and toast looking. It must be an easy to handle crust, flexible. Be careful at moving it anyway, when is hot, is a bit fragile. Let it cool.
Instructions cherry fill:
Dissolve the jello in the half cup of water and heat it up in the microwave or a pot, stir until it’s dissolved.
Pour it into the milk, mix and let it cool in the fridge for about 20 minutes, until is half solidified.
Use the electrical mixer in the half solidified jello to broke it down, so it becomes a soft cream.
Now is ready to spread over the base, and form a roll with it. Don’t put too much pressure so it doesn’t squish at the ends.
Back to the fridge again, for at least 30 minutes, if not more so it becomes completely solidified, taking the roll shape. Now is ready to cut & serve.
