Low Fat Glazed Croissant
Indulge in the perfect balance of decadence and guilt-free satisfaction with our Low Fat Glazed Croissant recipe! These light, flaky pastries retain all the indulgent charm of a classic croissant while using low-fat substitutions like light butter and skim milk to keep things on the healthier side. Made with a touch of stevia, this version minimizes sugar without compromising sweetness. The dough is carefully laminated for airy, buttery layers and baked until golden brown, then topped with a luscious glaze of confectioners' sugar, vanilla, and a hint of lemon juice for a bright finish. Perfect for a special breakfast or brunch, these croissants are a delicious way to treat yourself without overindulging. Try this low-fat twist on a French bakery favorite and savor each bite!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 7 g Active dry yeast
- 2 tbsp Stevia or non-sugar sweetener
- 1 tsp Salt
- 120 ml Skim milk
- 60 ml Water
- 75 g Light butter substitute
- 1 Egg white
- 50 g Confectioners' sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
Instructions
In a large bowl, mix the flour, yeast, stevia, and salt until combined.
Warm the milk to about 35°C and dissolve the yeast in the milk. Let it sit for 5 minutes until frothy.
Add the yeast-milk mixture and water to the flour mixture, stirring to form a dough. Knead for about 5-7 minutes until smooth.
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth and let it rise for 90 minutes until doubled in size.
Once risen, punch the dough down and roll it out into a 25×45 cm rectangle.
Spread the softened light butter substitute evenly over the entire surface of the dough.
Fold the dough into thirds: bring one short end toward the center, then fold the other short end over it, forming a rectangle. Rotate the dough and roll it into another 25×45 cm rectangle.
Repeat the folding and rolling process two more times, chilling the dough for 30 minutes between each fold.
After the final fold and chill, roll the dough out to about 0.5 cm thickness and cut into triangles.
Gently roll each triangle from the base towards the tip, tucking the tip under the croissant. Place croissants on a baking sheet lined with parchment paper.
Allow the croissants to proof for about 30 minutes covered with a damp cloth.
Preheat the oven to 200°C (392°F). Brush the croissants with the beaten egg white.
Bake for 15-20 minutes until golden brown.
While baking, make the glaze by mixing confectioners' sugar with vanilla extract and lemon juice until smooth.
Remove croissants from the oven and let them cool for a few minutes, then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 81 mg | 2% | |
*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.
