Low Fat Bokkenpootjes
Indulge in the irresistible charm of **Low Fat Bokkenpootjes**, a Dutch delicacy reinvented for guilt-free enjoyment. Featuring crisp almond meringue shells, creamy low-fat vanilla yogurt filling, and decadent dark chocolate-dipped ends, this recipe is a celebration of light yet luxurious flavors. Perfectly sweetened with a hint of erythritol, these treats are ideal for those seeking a low-calorie twist on traditional bokkenpootjes. With just 30 minutes of prep time, this easy-to-follow recipe yields 12 elegant servings, making it a show-stopping addition to dessert tables or afternoon tea. Whether you're embracing healthier choices or simply love almond-infused confections, these lightened-up bokkenpootjes will delight your palate while keeping indulgence in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 125 grams Finely ground almonds
- 3 large Egg whites
- 100 grams Granulated sugar
- 50 grams Powdered sugar
- 1 teaspoon Almond extract
- 120 grams Low-fat vanilla yogurt
- 100 grams Dark chocolate
- 20 grams Low-calorie sweetener (erythritol or similar)
Instructions
Preheat your oven to 140°C (285°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form and the sugar is fully dissolved.
Gently fold in the almond extract, ground almonds, and powdered sugar until just combined.
Transfer the mixture into a piping bag fitted with a large round nozzle.
Pipe the meringue into finger-like shapes, approximately 8 cm long, onto the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes until the meringue is dry and firm to the touch. Allow to cool completely on a wire rack.
For the filling, mix the low-fat vanilla yogurt with the low-calorie sweetener until smooth and set aside in the refrigerator.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in short bursts) until smooth. Let it cool slightly.
Once the meringue shells are cool, gently sandwich a small amount of the yogurt filling between two pieces, pressing lightly to spread the filling to the edges.
Dip each end of the filled meringue fingers into the melted chocolate and allow the chocolate to set on parchment paper.
Store the bokkenpootjes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 219.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1989 mg | 42% | |
*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.
