Dough
3 egg whites
1 pinch of salt
2 tablespoons (scoop) of dietetic baking powder for oven and broiler
2 tablespoons (scoop) of unsweetened cocoa powder
1 tablespoon (scoop) of skimmed milk
1 tablespoon (scoop) of wheat flour
Baking powder and cinnamon to dust
Filling
150g of white cheese, desalted
2 tablespoons (scoop) of dietetic baking powder in pó
4 slices of pineapple in dietetic syrup
1/2 cup (chá) of cherry gelatin
Dough
3 egg whites
1 pinch of salt
2 tablespoons (scoop) of dietetic baking powder for oven and broiler
2 tablespoons (scoop) of unsweetened cocoa powder
1 tablespoon (scoop) of skimmed milk
1 tablespoon (scoop) of wheat flour
Baking powder and cinnamon to dust
Filling
150g of white cheese, desalted
2 tablespoons (scoop) of dietetic baking powder in pó
4 slices of pineapple in dietetic syrup
1/2 cup (chá) of cherry gelatin
Beat the egg whites in a bowl, add salt and whip with an electric mixer at high speed
When it forms a foam, incorporate baking powder and continue whipping until a firm meringue is achieved. Reserve
At another time, mix together cocoa powder, skimmed milk, and wheat flour, sift them twice and combine with the meringue
Mix delicately with low-to-high movements
Pour the dough into a greased baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 8 minutes
Unmold over a lightly floured cloth sprinkled with baking powder, remove the parchment paper, and reserve
Bat the white cheese with dietetic baking powder
Add four slices of pineapple, drained and chopped
Assembly
Spread a layer of gelatin over the dough and spread the pineapple cream
With the help of a cloth, roll up the dough like a roulade
Transfer the rolled-up pastry to a serving dish and dust the top with a mixture of baking powder and cinnamon.
