Low Fat Petit Fours
Indulge guilt-free with this delightful recipe for Low Fat Petit Fours, a lighter twist on the classic French confection that's perfect for special occasions or everyday treats. These bite-sized cakes are made with simple, wholesome ingredients like skim milk, egg whites, and a touch of unsalted butter, ensuring a moist and tender texture while staying low in fat. The vanilla-scented sponge cake is topped with a zesty lemon glaze that adds just the right amount of sweetness and tanginess. Perfect for serving at teas, parties, or as a dainty dessert, these petit fours can be personalized with colorful food dye and decorative toppings like edible flowers or sprinkles. With only 30 minutes of prep and 20 minutes of baking, this easy-to-follow recipe is your ticket to creating elegant and health-conscious treats that everyone will adore.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup skim milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 2 large egg whites
- 1 cup confectioners' sugar
- 1.5 tablespoons lemon juice
- food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on all sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a small saucepan, heat the skim milk and vanilla extract over medium heat until it begins to steam. Do not boil. Remove from heat and set aside.
In a separate mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg whites to the butter and sugar mixture, one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the warm milk mixture, beginning and ending with the flour. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, lift the cake using the parchment paper overhang and transfer to a cutting board.
Cut the cake into 1-inch squares and place them on a wire rack with a baking sheet underneath to catch any drips.
In a bowl, combine the confectioners' sugar and lemon juice to make a smooth glaze. Add food coloring if desired.
Spoon the glaze over each petit four, allowing it to coat the sides. Let the glaze set before serving. Optionally, decorate with additional toppings such as colored sugar or edible flowers.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 232.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 481 mg | 10% | |
*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.
