Low Fat Cremeschnitte
Indulge in the classic elegance of "Low Fat Cremeschnitte," a guilt-free twist on the beloved European dessert! This lighter version features a golden, crisp reduced-fat puff pastry layered with a velvety, vanilla cream filling made using skimmed milk, low-fat vanilla pudding powder, and creamy low-fat cream cheese. A touch of vanilla extract adds warmth and depth, while a dusting of powdered sugar creates the perfect finish. With just 20 minutes of prep and 30 minutes of cooking time, this easy-to-make recipe is ideal for satisfying your sweet tooth without compromising your health goals. Perfectly portioned for six servings, this chilled dessert is a dream for lighter celebrations or everyday indulgence. Treat yourself to a slice of sweetness with this healthier take on the timeless Cremeschnitte.
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Recipe Information
Ingredients
- 1 sheet Reduced-fat puff pastry sheet
- 500 ml Skimmed milk
- 1 packet Low-fat vanilla pudding powder
- 50 grams Granulated sugar
- 100 grams Low-fat cream cheese
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 200°C (392°F).
Roll out the puff pastry sheet onto a baking tray lined with baking paper.
Prick the puff pastry all over with a fork to prevent it from puffing up too much.
Bake the puff pastry in the preheated oven for 15-20 minutes or until golden brown and crisp. Remove and allow to cool completely.
In a saucepan, heat the skimmed milk over medium heat until warm but not boiling.
In a medium bowl, combine the vanilla pudding powder, granulated sugar, and cornstarch.
Gradually whisk the warm milk into the pudding mixture until smooth and return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat.
Stir in the low-fat cream cheese and vanilla extract until smooth and fully incorporated. Allow to cool slightly.
Once the puff pastry has cooled, slice it into two equal halves.
Spread the cream filling evenly over one half of the pastry.
Place the second half of the pastry on top of the filling, pressing down gently.
Refrigerate for at least 2 hours to set.
Before serving, dust the top pastry layer with powdered sugar.
Slice the cremeschnitte into six portions and serve chilled.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 103.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 793 mg | 61% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 1031 mg | 22% | |
*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.
