Low Fat Baba au Rhum
Delight your taste buds with this **Low Fat Baba au Rhum**, a lightened-up version of the traditional French dessert without compromising on indulgent flavor! Made with airy egg whites, a touch of honey, and a rich dark rum syrup infused with zesty lemon, this dessert offers a sophisticated treat that's perfect for any celebration. The recipe uses just 20 grams of butter and swaps in skim milk to create a soft, golden sponge that absorbs the fragrant syrup beautifully. Despite its luxurious taste, this low-fat take on the classic baba is surprisingly easy to make, with just 30 minutes of prep time. Serve these delicate cakes with fresh fruit or a dollop of low-fat whipped cream for an elegant yet guilt-free finale to your meal. Perfect for those seeking a healthier twist on decadent desserts, this is a must-try for anyone with a sweet tooth!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 7 grams active dry yeast
- 120 ml skim milk
- 3 large egg whites
- 50 grams granulated sugar
- 1 teaspoon salt
- 20 grams unsalted butter, softened
- 250 ml water
- 120 ml dark rum
- 50 grams honey
- 1 teaspoon lemon zest
Instructions
Start by warming the skim milk until lukewarm, around 100°F (38°C). In a small bowl, mix the warm milk with the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Make a well in the center and pour in the yeast mixture and the softened butter.
Add the egg whites to the flour mixture and mix until a smooth batter forms. You may use a stand mixer with a dough hook attachment on medium speed for about 5-7 minutes.
Lightly grease a muffin tin or individual baba molds. Divide the batter evenly among them, filling each about halfway.
Cover the molds with a clean kitchen towel and let them rise in a warm place until doubled in size, approximately 45 minutes.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the babas for 20-25 minutes or until golden brown. Remove from oven and let them cool in the molds for 5 minutes before transferring to a wire rack to cool completely.
In the meantime, prepare the syrup by combining water, honey, and lemon zest in a small saucepan. Bring the mixture to a boil, then remove from heat, add the dark rum, and mix well. Allow the syrup to cool slightly.
Immerse the cooled babas into the warm rum syrup for about 1-2 minutes, ensuring they are soaked. Transfer them to a serving plate.
Serve the babas with fresh fruit or a dollop of low-fat whipped cream, if desired.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 98.4 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 760 mg | 16% | |
*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.
