Low Fat Napoleon Cake
Indulge in the elegance of a classic dessert with a healthier twist—this Low Fat Napoleon Cake is a delightful balance of decadence and lightness. Made with layers of golden, crisp phyllo pastry and a creamy custard filling sweetened with vanilla and low-fat Greek yogurt, this guilt-free treat is as satisfying as it is beautiful. The recipe takes only 40 minutes to prepare and features simple ingredients like low-fat milk, egg yolks, and cornstarch, creating a luscious yet lower-calorie pastry cream. Perfect for health-conscious dessert lovers, this cake is finished with a dusting of powdered sugar for a touch of sweetness. Whether served at a dinner party or enjoyed as a special treat, this lightened-up Napoleon Cake offers all the flavor of the traditional favorite with fewer indulgent calories.
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Recipe Information
Ingredients
- 14 sheets Phyllo dough sheets
- 500 ml Low-fat milk
- 60 g Cornstarch
- 100 g Granulated sugar
- 200 g Low-fat Greek yogurt
- 1 tsp Vanilla extract
- 3 units Egg yolks
- 1 as needed Spray oil
- 2 tbsp Powdered sugar
Instructions
Preheat your oven to 180°C (350°F).
Take a stack of phyllo dough sheets and cut them into three equal parts using a sharp knife. You should end up with 42 sheets in total.
Lightly spray a baking sheet with oil spray. Layer 7 sheets of phyllo, lightly spraying each layer with oil as you stack them. Repeat this step until you have 6 mini stacks. Bake for 10 minutes or until golden brown, then set aside to cool.
In a medium saucepan, whisk together the low-fat milk, egg yolks, sugar, and cornstarch until smooth.
Place the saucepan over medium heat and stir constantly until the mixture thickens. Remove from heat, and stir in the vanilla extract. Allow it to cool slightly.
Once cooled, whisk in the low-fat Greek yogurt until the mixture is smooth and creamy.
To assemble the cake, place one baked phyllo stack on a serving platter and spread a thin layer of the cream filling over it. Repeat this step, alternating between phyllo dough and cream filling until you have used all the stacks.
Finish with a layer of cream and dust the top with powdered sugar.
Refrigerate the Napoleon Cake for at least 2 hours or overnight to allow the flavors to meld and the layers to set.
Slice and serve chilled. Enjoy your lighter version of Napoleon Cake!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 369.6 g | 134% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 160.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 872 mg | 67% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 525 mg | 11% | |
*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.
