Cottage Cheese Blueberry Roll

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Cottage Cheese Blueberry Roll

This Cottage Cheese Blueberry Roll is soft, creamy, and full of fresh blueberry flavor, with a light cottage cheese base made completely without flour. It’s naturally gluten-free, easy to make sugar-free, and filled with smooth cream cheese and a thick homemade blueberry filling that makes every slice feel fresh, pretty, and satisfying.

Prep Time15

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Cottage Cheese Blueberry Roll

Servings: servings

Calories: 176kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

Cottage Cheese Base

1 cup cottage cheese
1/2 tsp baking powder
2 eggs large
2 tbsp powdered sweetener
1 tsp cornstarch
½ teaspoon vanilla extract optional

Blueberry Filling

1 cup frozen blueberries 150 grams
1 tablespoon lemon juice
1 teaspoon sweetener or more to taste
1 tablespoon cornstarch
1 tablespoon cold water

Cream Cheese Filling

1/2 cup light cream cheese softened

Optional Toppings

Greek yogurt + Fresh blueberries

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9×13-inch rimmed metal baking sheet with parchment paper, leaving enough overhang to lift the baked base from the pan. Lightly grease the parchment.
Add the cottage cheese, eggs, sweetener, cornstarch, baking powder, and vanilla extract to a blender. Blend until completely smooth and creamy.
Pour the mixture into the prepared pan and spread it into a thin, even rectangle.
Bake for 15 to 20 minutes, or until the center is set and the edges are lightly golden. Do not overbake, or the base may crack when rolled.
While the base is baking, add the frozen blueberries, lemon juice, and sweetener to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Stir the cornstarch slurry into the blueberries. Cook for another 1 to 2 minutes, stirring constantly, until the filling is very thick and jam-like.
Remove the blueberry filling from the heat and let it cool completely.
Let the baked base cool in the pan for about 10 minutes. Use the parchment overhang to lift it onto a work surface. Gently loosen the edges, but leave the base on the parchment to help with rolling.
Spread the softened cream cheese evenly over the base, leaving a small border around the edges.
Spread the cooled blueberry filling over the cream cheese.
Starting from one of the shorter sides, use the parchment paper to help you carefully roll the base into a log.
Place the roll seam-side down and refrigerate it for at least 30 minutes. Add Greek yogurt and fresh blueberries, if using, then cut the roll into eight equal slices and serve chilled.
Top with Greek yogurt and fresh blueberries, then slice and serve chilled.

Notes

Serving size: 2 slices

Nutrition