Low Fat Tompouce
Indulge your sweet tooth guilt-free with this delightful Low Fat Tompouce recipe, a lightened-up twist on the classic Dutch pastry. This dessert combines the crispy layers of baked low-fat puff pastry with a silky, homemade low-fat custard infused with hints of vanilla. Topped with a smooth cream cheese glaze, optionally tinted pink for that iconic look, this treat offers all the decadence with fewer calories. Perfect for entertaining or satisfying cravings, each bite of this low-fat creation balances delicate textures and creamy sweetness. With only 20 minutes of prep and simple ingredients like low-fat milk, cornstarch, and granulated sugar, this recipe is approachable yet irresistible—a healthier indulgence that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 2 sheets Low-fat puff pastry sheets (thawed if frozen)
- 500 ml Low-fat milk
- 3 large Egg yolks
- 40 g Cornstarch
- 50 g Granulated sugar
- 1 tsp Vanilla extract
- 120 g Powdered sugar
- 50 g Low-fat cream cheese
- 1 drop Pink food coloring (optional)
- 2 tbsp Water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place the thawed puff pastry sheets on the parchment paper. Use a fork to prick holes all over the pastry to prevent it from puffing excessively.
Bake the puff pastry sheets for 10-12 minutes or until golden brown and crisp. Set aside to cool completely.
To make the low-fat custard, combine egg yolks, sugar, cornstarch, and vanilla extract in a medium-sized bowl. Whisk until smooth and well combined.
In a saucepan, heat the low-fat milk over medium heat until it begins to steam but not boil.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat while whisking continuously until the custard thickens, about 5-7 minutes.
Pour the custard into a clean bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Then refrigerate until completely chilled.
Once the puff pastry is cooled, use a sharp knife to trim the edges and cut each sheet into 6 equal rectangles.
For the glaze, whisk powdered sugar, water, and low-fat cream cheese together until smooth. If desired, add a drop of pink food coloring for a traditional Tompouce finish.
Assemble the Tompouce by spreading a generous layer of chilled custard on one puff pastry rectangle, then top with another rectangle.
Spread the glaze evenly over the top layer of each Tompouce and let it set for 10 minutes.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 194.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 790 mg | 61% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 207 mg | 4% | |
*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.
