Low Fat Pistachio Nougat
Indulge in the delicate sweetness of homemade Low Fat Pistachio Nougat, a lighter take on this classic confection that's perfect for snacking or gifting! This tantalizing treat combines roasted unsalted pistachios with whipped egg whites for a soft, airy texture, while a blend of granulated sugar, corn syrup, and liquid glucose creates the perfect glossy finish. Infused with a hint of vanilla and topped with edible rice paper, this nougat is as elegant as it is delicious. With minimal fat and packed with nutty flavor, this recipe is ideal for anyone looking to enjoy a guilt-free dessert. Perfectly portioned into bite-sized pieces, the nougat is ready to satisfy your sweet tooth or elevate any dessert platter.
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Recipe Information
Ingredients
- 150 grams Roasted unsalted pistachios
- 200 grams Granulated sugar
- 100 grams Light corn syrup
- 50 grams Liquid glucose
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 milliliters Water
- 2 sheets Edible rice paper
Instructions
Line an 8x8 inch square baking pan with one sheet of edible rice paper. Set aside.
In a medium saucepan, combine granulated sugar, light corn syrup, liquid glucose, and water. Stir the mixture over medium heat until sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil. Do not stir. Use a candy thermometer and heat until the mixture reaches 140°C (284°F).
Meanwhile, in a clean bowl of an electric mixer with the whisk attachment, beat egg whites and salt until they form soft peaks.
Once the sugar syrup reaches 140°C, immediately remove it from the heat. With the mixer running at low speed, slowly and carefully pour the hot syrup into the whipped egg whites, avoiding the whisk.
Increase the mixer speed to high and continue beating until the mixture thickens, becomes glossy, and holds shape (about 6-8 minutes).
Add vanilla extract and beat briefly to combine. Carefully fold in the roasted pistachios with a rubber spatula.
Quickly spoon the nougat mixture into the prepared baking pan, spreading evenly with a spatula.
Top the nougat with the second sheet of edible rice paper, pressing gently to adhere.
Allow the nougat to cool completely at room temperature for at least 4 hours or overnight.
Once set, remove nougat from the pan and trim any excess rice paper. Use a sharp knife to cut the nougat into 20 even pieces.
Store nougat in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 325.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1724 mg | 37% | |
*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.
