Low Fat Strawberry Cream Pastry
Indulge guilt-free with this Low-Fat Strawberry Cream Pastry—an elegant dessert that’s as light as it is delicious! Featuring crisp, golden phyllo pastry cups filled with a velvety blend of low-fat cream cheese, Greek yogurt, and fresh strawberries, this recipe is a perfect balance of sweetness and freshness. Prepared in under 30 minutes, these delightful treats not only save you time but also keep calories in check without sacrificing flavor. A touch of vanilla and a drizzle of honey enhance the natural sweetness, while a garnish of mint leaves adds a pop of color and sophistication. Perfect for parties, brunches, or an afternoon indulgence, this healthier twist on strawberry desserts will captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 200 grams Low-fat cream cheese
- 250 grams Strawberries
- 100 grams Greek yogurt (low-fat, plain)
- 30 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 1 as needed Cooking spray
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray a baking sheet with cooking spray to prevent sticking.
Lay out a single sheet of phyllo pastry on a clean surface and spray lightly with cooking spray. Layer another sheet on top and repeat until all six sheets are stacked.
Cut the stacked phyllo sheets into 12 even squares using a sharp knife or a pizza cutter.
Place the phyllo squares onto the prepared baking sheet and gently press each square into a muffin tin to form a cup shape. Bake for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely before filling.
While the phyllo cups cool, prepare the strawberry cream. Start by slicing 150 grams of strawberries into small pieces and setting them aside.
In a medium mixing bowl, combine the low-fat cream cheese, Greek yogurt, powdered sugar, and vanilla extract. Whisk together until smooth and creamy.
Gently fold the sliced strawberries into the cream mixture. Taste and add the honey if additional sweetness is desired.
Once the phyllo cups are cool, spoon the strawberry cream mixture into each cup until just filled to the rim.
Slice the remaining strawberries and place a slice on top of each filled pastry. Garnish with mint leaves, if desired.
Serve immediately or refrigerate for up to 2 hours before serving for best results.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 70.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 712 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.
