High Protein Millefeuille
Indulge in a lighter, protein-packed twist on the classic French pastry with this High Protein Millefeuille recipe. Perfect for fitness enthusiasts and dessert lovers alike, this guilt-free treat combines crisp, golden protein puff pastry layers with a creamy vanilla-infused protein pastry cream made from Greek yogurt, egg yolks, honey, and vanilla extract. Topped with a dusting of powdered sweetener and garnished with fresh berries and mint leaves, it’s a symphony of flavors and textures that feels luxurious yet nutritious. Ready in under an hour, this recipe is ideal for a healthier dessert option that doesn’t skimp on elegance or taste.
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Recipe Information
Ingredients
- 3 sheets Protein puff pastry sheet
- 50 g Vanilla protein powder
- 200 g Greek yogurt
- 250 ml Skim milk
- 25 g Cornstarch
- 20 g Honey
- 4 pieces Egg yolks
- 1 tsp Vanilla extract
- 15 g Powdered sweetener
- 100 g Fresh berries
- 5 g Mint leaves
Instructions
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Cut the protein puff pastry sheets into equal-sized rectangles, approximately 10cm by 5cm. You'll need three rectangles per serving.
Place the rectangles on the prepared baking sheet. Prick each rectangle lightly with a fork to prevent them from puffing too much while baking.
Cover with another sheet of parchment paper and place a second baking tray on top to keep the pastry flat. Bake for 15-20 minutes until the pastry is golden and crisp.
While the pastry is baking, prepare the high-protein pastry cream. In a medium saucepan, whisk together the egg yolks, cornstarch, and protein powder until smooth.
Gradually whisk in the milk until the mixture is well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat. Stir in the honey and vanilla extract. Let it cool slightly, then whisk in the Greek yogurt until smooth. Place the cream in the refrigerator to cool completely.
Once the pastry rectangles are baked and cooled, assemble the millefeuille by spreading a layer of protein pastry cream on one piece of pastry.
Repeat the process until you have three layers of pastry and two layers of cream per serving.
Dust the top layer with powdered sweetener. Garnish with fresh berries and mint leaves before serving.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 65.5 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 990 mg | 76% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
