- FOR THE FILLING
- 300ml whipping cream
- 200g fat-free Greek-style yogurt
- 1tsp vanilla extract
- FOR THE FRUIT SALAD
- 1 pear, cored, peeled and diced
- 213g peach slices in fruit juice, drained and chopped
- 100g green grapes, halved
- 50g Asda Frozen for Freshness Cherries, halved
- FOR THE SPONGE
- 4 medium eggs
- 100g caster sugar, plus extra for dusting
- 75g self-raising flour
- 50g Asda Reduced Sugar Raspberry Jam
For the filling, whisk the cream in a bowl until it just holds its shape. Fold through the yogurt and vanilla extract to combine and pour into a deep plastic container. Freeze for 3-4 hours until almost solid.
Remove from the freezer. Stir with a fork, tip onto a sheet of clingfilm and shape into a cylinder 23cm long. Return to the freezer until solid.
Stir together the ingredients for the fruit salad in a bowl. Put in the fridge for 20 minutes or until the cherries thaw.
For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 23cm x 33cm Swiss roll tin with baking paper.
Whisk the eggs and sugar in a bowl until the mixture is light, fluffy and thickened. Add the flour and fold in gently. Pour the mixture into the lined tin and smooth it out evenly with a spatula.
Bake the sponge for 10-12 minutes or until firm to the touch.
Put a sheet of baking paper slightly bigger than the tin on a work surface and dust with caster sugar. Wearing oven gloves, turn the sponge out onto the paper and peel the lining paper off the bottom. Starting at one of the short sides, carefully roll up the cake with the paper. Allow to cool completely.
Carefully unroll the sponge — leave it on the paper. Stir the jam to loosen and spread it over the sponge.
Lay the frozen filling at one end of the sponge. Use the paper to roll the cake around the filling until it is completely enclosed.
Freeze the Arctic roll for at least 30 minutes or until firm, then serve in slices, with the fruit salad on the side.