Low Fat Blueberry Danish
Indulge in the irresistible flavors of this **Low Fat Blueberry Danish**, a healthier twist on a classic pastry favorite. Made with delicate layers of crispy phyllo pastry, this guilt-free treat is filled with a creamy blend of low-fat cream cheese, non-fat Greek yogurt, and a hint of vanilla, all perfectly balanced by the natural sweetness of fresh blueberries. A touch of honey and zesty lemon add a bright, refined flavor, while a sprinkle of powdered sugar gives it an elegant finish. In just 45 minutes, you can bake up these golden, flaky pastries—perfect for breakfast, brunch, or a light dessert. This recipe is low in fat, uses wholesome ingredients like almond milk, and yields 6 delightful servings. Treat yourself to the ultimate combination of crispy, creamy, and fruity goodness—without compromising your healthy lifestyle!
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 1.5 cups Fresh blueberries
- 0.5 cup Non-fat Greek yogurt
- 4 ounces Low-fat cream cheese
- 3 tablespoons Honey
- 1 teaspoon Lemon zest
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Powdered sugar
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a medium bowl, combine the blueberries, 1 tablespoon of honey, lemon zest, and cornstarch. Mix gently until the blueberries are well-coated.
In another bowl, combine the non-fat Greek yogurt, low-fat cream cheese, 2 tablespoons of honey, and vanilla extract. Whisk until smooth and creamy.
Place a single sheet of phyllo pastry on a clean work surface. Lightly brush with a little almond milk using a pastry brush. Repeat with 7 more sheets, stacking them one on top of the other.
Cut the layered phyllo sheets into six equal rectangles.
On each rectangle, spread a generous tablespoon of the yogurt cream cheese mixture, leaving a small border around the edges.
Spoon some blueberry mixture onto the center of the yogurt spread on each rectangle.
Fold up the edges of the pastries slightly to create a border and keep the filling in place.
Transfer the pastries to the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the pastries are golden brown and crispy.
Remove from the oven and let cool slightly on a wire rack.
Before serving, dust with a light sprinkle of powdered sugar for a finishing touch.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 90.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 600 mg | 13% | |
*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.
