A neat trick you can use to turn an ordinary Swiss roll into something fancier! Using yogurt instead of heavy cream makes this lighter, and although I don't follow a macrobiotic diet, sometimes I
I found these Swiss rolls that were on sale, and came up with a way of making them more like 'fruit-filled Swiss rolls' that are so popular nowadays.
Make sure to strain the yogurt well, or else the sponge cake layer will soak up the water and become soggy. The cake is quite delicate, so be careful when handling.
Enjoy Japanese food around the world.