Carrot Roll with Artichoke Garlic Filling

A delightful vegetable “bread” roll that is a great accompaniament to any meal.

1. Preheat oven to 350° F (180° C) 15- by 10-inch (37.5 by 25 cm) jelly roll pan lined with parchment paper and sprayed with vegetable spray.

2. Boil or steam carrots until tender; rinse under cold water and drain. Add carrots, yolks, dill, flour, sour cream and brown sugar to food processor; purée. Transfer to a large bowl.

3. In a separate bowl using an electric mixer, beat egg whites with salt until stiff peaks form. Stir one-quarter of egg whites into carrot mixture. Fold in remaining egg whites.

4. Spoon onto prepared jelly roll pan and smooth top with spatula. Bake 10 to 12 minutes. Let cool 5 minutes.

5. Sprinkle evenly with 1 tsp (5 mL) of the bread crumbs.

Roll 2 cups diced carrots
500 mL 2 egg yolks
2 1/3 cup chopped fresh dill
75 mL (or 2 tsp [10 mL] dried)
1/3 cup all-purpose flour
75 mL 3 tbsp light sour cream
45 mL 1 1/2 tbsp packed brown sugar
22 mL 4 egg whites
4 Pinch salt Pinch
2 tsp dry bread crumbs
10 mL Filling Half can (14 oz [398 mL]) artichoke Half hearts, drained
1/2 cup 5% smooth ricotta cheese
125 mL 3 tbsp light sour cream
45 mL 3 tbsp chopped green onions
45 mL 1 1/2 tbsp grated Parmesan cheese
20 mL 1/2 tsp minced garlic 2 mL

Nutritional Information per serving

(8) Calories
141 Protein
11 g Fat, total 4 g Fat,
saturated 2.0 g
Carbohydrates 16 g
Sodium 366 mg
Cholesterol 65 mg
Fiber 3 g