Strawberry Mousse Yule Log with Cream Cheese Icing

MAKES 12 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 6½ HOURS

Strawberry Mousse

3 cups sliced hulled strawberries ½ cup granulated sugar

2 7 g pkgs plain gelatin 1 cup plain Greek yogurt

¾ cup 35% whipping cream Marble Cake

4 eggs

¾ cup granulated sugar

1 tsp vanilla

¾ cup all-purpose flour

1 tsp baking powder

¼ tsp salt

2 tbsp sifted cocoa powder

Cream Cheese Icing

250 g cream cheese, softened

¼ cup unsalted butter, softened ¼ cup plain Greek yogurt

1 tsp vanilla

3 cups icing sugar white decorative sugar

Strawberry Mousse In food processor or blender, purée strawberries and sugar. Pour into small saucepan; bring to boil. Reduce heat to medium-low; simmer, stirring often, until reduced by about one-third and mixture coats back of wooden spoon, about 30 minutes.

In small bowl, sprinkle gelatin over ¼ cup cold water; let stand for 5 minutes. Add gelatin mixture to hot strawberry purée, mixing until gelatin is dissolved. Transfer mixture to clean bowl; let cool. Stir in yogurt.

In bowl, using electric mixer on medium speed, beat cream until stiff peaks form; fold into strawberry mixture. Refrigerate, stirring often, until mousse is thick and spreadable, 2 to 3 hours.

Marble Cake Line 17- x 11-inch greased jelly roll pan with parchment paper. Set aside. In bowl, using electric mixer on medium speed, beat eggs and sugar until mixture has tripled in volume, about 10 minutes. Stir in vanilla. Fold in flour, baking powder and salt.

Preheat oven to 400°F. Spread twothirds of the batter evenly in prepared pan. Stir cocoa powder into remaining batter; drop by large spoonfuls over batter in pan. Draw tip of sharp knife through batter to create marbled effect.

Bake in centre of oven until tester inserted in centre of cake comes out clean, 10 to 12 minutes. Transfer pan to rack; cover with tea towel and let cool for 30 minutes.

Run knife along sides of cake to loosen from pan. Spread mousse evenly over cake, leaving 1-inch border on one short side. Starting at opposite short side, roll up cake tightly. Wrap rolled cake in plastic wrap and seal ends tightly. Refrigerate for 1 to 2 hours or until mousse is firm. (Make-ahead: Can be refrigerated overnight or frozen for up to 2 weeks.) Cream Cheese Icing Meanwhile, in bowl, using electric mixer on medium speed, beat cream cheese, butter, yogurt and vanilla until well combined. Gradually beat in icing sugar until smooth and creamy. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

Transfer cake to serving plate. Spread icing over top and sides. Refrigerate for 1 hour. To serve, sprinkle with decorative sugar.

PER SERVING about 445 cal, 9 g pro, 18 g total fat (11 g sat. fat), 62 g carb (1 g dietary fibre, 54 g sugar), 120 mg chol, 185 mg sodium, 1 mg iron.