Low Fat Millefeuille
Indulge in the elegance of French pastry with a guilt-free twist through this Low Fat Millefeuille recipe! Delicately crisp layers of phyllo pastry are brushed with low-fat butter or cooking spray, creating a perfectly light, golden flake. Between these airy sheets lies a silky custard, crafted from skim milk, egg yolks, and just a hint of vanilla for an indulgent flavor without the excess calories. Fresh berries can be added for a refreshing touch, while a dusting of powdered sugar completes this visually stunning dessert. With a prep time of just 30 minutes, this recipe reimagines the classic millefeuille as a healthier yet equally elegant option that's perfect for dinner parties or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 2 tablespoons Cooking spray or low-fat butter
- 2 cups Skim milk
- 1 teaspoon Vanilla bean or extract
- 3 tablespoons Cornstarch
- 0.5 cup Granulated sugar
- 3 large Egg yolks
- 2 tablespoons Powdered sugar
- 1 cup Fresh berries (optional)
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Carefully place one sheet of phyllo pastry on the baking sheet and lightly spray or brush with cooking spray or low-fat butter.
Repeat the process with the remaining phyllo sheets, layering them on top of each other and spraying each layer.
Cut the phyllo stack into 18 equal rectangles using a sharp knife and a ruler to guide you.
Bake in the preheated oven for 10-12 minutes, until golden brown and crisp. Remove and allow them to cool completely.
In a saucepan, heat the skim milk over medium heat. If using vanilla bean, split it and scrape the seeds into the milk. If using extract, add that once the milk is heated.
In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth.
Once the milk is steaming, gradually pour it into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over low heat, whisking constantly until it thickens into a smooth custard, about 5-7 minutes.
Remove from heat and allow to cool, occasionally whisking to prevent a skin from forming.
To assemble, take one cooled phyllo sheet and place a generous dollop of custard on top. If desired, add a few fresh berries.
Place another phyllo rectangle on top and gently press down.
Repeat the layering to complete the millefeuille with three layers of phyllo and two layers of custard.
Dust the top with powdered sugar and chill before serving.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 159.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 749 mg | 58% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1180 mg | 25% | |
*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.
