Low Fat Kunafa
Indulge in the irresistible sweetness of Middle Eastern cuisine with this Low Fat Kunafa, a lighter twist on the traditional dessert without compromising on flavor. Featuring buttery shredded phyllo dough layered with a creamy filling made from low-fat ricotta and mozzarella cheese, this guilt-free treat is as decadent as it is wholesome. A fragrant syrup infused with rosewater and orange blossom water adds an aromatic finish, perfectly complementing the crispy golden layers. Ready in just over an hour, this low-fat kunafa is ideal for satisfying dessert cravings or impressing guests with its delicate balance of textures and flavors. Perfect for health-conscious foodies, this kunafa is proof that indulgence meets nutrition in the most delightful way!
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Recipe Information
Ingredients
- 200 grams Shredded phyllo dough (kataifi)
- 50 grams Low-fat unsalted butter
- 250 grams Low-fat ricotta cheese
- 100 grams Low-fat mozzarella cheese, grated
- 100 ml Skim milk
- 2 tablespoons Cornstarch
- 200 ml Water
- 100 grams Granulated sugar
- 1 teaspoon Lemon juice
- 1 teaspoon Rosewater
- 1 teaspoon Orange blossom water
Instructions
Preheat the oven to 180°C (350°F).
In a medium saucepan, combine the skim milk and cornstarch. Stir continuously over medium heat until it thickens.
Add the low-fat ricotta cheese and grated mozzarella cheese to the thickened milk mixture. Stir until smooth and set aside to cool.
Melt the low-fat butter in a small saucepan or microwave.
Place the shredded phyllo dough in a large bowl and pour the melted butter over it. Mix well using your hands to evenly coat the dough with the butter.
Take a 9-inch round baking pan and spread half of the phyllo dough evenly across the bottom, pressing down to form a solid layer.
Spread the cheese mixture over the phyllo dough base layer, ensuring it is evenly distributed.
Cover the cheese layer with the remaining phyllo dough, pressing down gently to create a compact top layer.
Bake in the preheated oven for 45 minutes or until the top is golden brown and crisp.
Meanwhile, prepare the syrup by combining water and sugar in a small saucepan over medium heat. Stir until the sugar completely dissolves.
Add the lemon juice, rosewater, and orange blossom water to the syrup and stir well. Let it simmer for a few minutes before removing it from heat.
Once the kunafa is baked, remove it from the oven and let it cool slightly before pouring the prepared syrup evenly over the entire surface.
Allow the kunafa to absorb the syrup for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 111.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1590 mg | 122% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 722 mg | 15% | |
*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.
