Low Fat Strawberry Toaster Strudel
Indulge guilt-free in this delightful Low Fat Strawberry Toaster Strudel, a lighter twist on the classic breakfast treat! Made with delicate layers of airy phyllo dough and stuffed with a luscious strawberry filling, this recipe uses fresh strawberries and low-sugar jam for a naturally sweet burst of flavor. The strudels are baked to golden perfection, offering a flaky and crispy texture without the need for excessive oil or butter. Topped with a creamy yet low-fat Greek yogurt glaze, this wholesome dessert or breakfast pastry is ready in just 30 minutes and crafted to keep the calories in check. Perfect for serving warm, these homemade strudels are easy to make and a crowd-pleaser for any occasion. Time to elevate your mornings with this healthier take on strawberry toaster strudels!
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Recipe Information
Ingredients
- 8 sheets Phyllo dough sheets
- 2 cups Fresh strawberries, chopped
- 3 tablespoons Low-sugar strawberry jam
- 2 tablespoons Non-fat Greek yogurt
- 1 teaspoon Cornstarch
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
- 1 spray as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
In a small saucepan over medium heat, combine the chopped strawberries and low-sugar strawberry jam. Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices.
Mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the saucepan and stir continuously for another 2 minutes, or until the mixture thickens. Remove from heat and let it cool to room temperature.
Place one sheet of phyllo dough on a clean surface. Lightly spray with cooking spray, then layer another sheet on top. Repeat until 4 sheets are stacked, spraying each layer with cooking spray.
Cut the stacked phyllo dough into four equal rectangles using a sharp knife or pastry cutter.
Place 2 tablespoons of the cooled strawberry filling onto the center of each rectangle. Fold each rectangle in half to create a pocket, pressing the edges together. Use a fork to crimp the edges and seal the filling inside.
Repeat steps 4-6 with the remaining phyllo sheets and filling.
Place the assembled strudels onto the prepared baking sheet. Lightly spray the tops with cooking spray to help with browning.
Bake in the preheated oven for 12-15 minutes, or until the strudels are golden brown and crispy.
While the strudels bake, make the glaze by whisking together the non-fat Greek yogurt, powdered sugar, and vanilla extract until smooth.
Remove the strudels from the oven and let them cool for 5 minutes. Drizzle the yogurt glaze over the top before serving. Enjoy!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 39.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 673 mg | 14% | |
*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.
