Low Fat Ube Halaya
Indulge in the exquisite flavors of "Low Fat Ube Halaya," a lighter twist on the classic Filipino dessert that’s rich in taste but kinder on the waistline. Made with fresh or frozen purple yam (ube), low-fat coconut milk, and non-fat evaporated milk, this delicious treat retains its signature velvety texture and vibrant purple hue while swapping traditional sweeteners for stevia or a preferred low-calorie alternative. Enhanced with a touch of vanilla and optional purple yam flavoring, this low-fat version of ube halaya is perfect for guilt-free indulgence. Cooked to perfection over low heat, it thickens into a luscious spreadable consistency, ideal for serving as a chilled dessert or a delightful topping for your favorite baked goods. With its healthier profile and irresistible flavor, this ube halaya is sure to become a staple in your kitchen while satisfying your sweet tooth without overindulging.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams fresh or frozen grated purple yam (ube)
- 400 ml low-fat coconut milk
- 250 ml non-fat evaporated milk
- 3 tablespoons stevia or your preferred low-calorie sweetener
- 1 teaspoon vanilla extract
- 0.5 teaspoon purple yam flavoring (optional, for enhanced color and flavor)
- 1 pinch pinch of salt
Instructions
If using fresh ube, peel and boil the ube until tender (about 30 minutes). Mash the boiled ube or blend it in a food processor until smooth. If using frozen grated ube, ensure it is thawed and ready to use.
In a large non-stick pan or heavy-bottomed pot, combine the mashed ube, low-fat coconut milk, and non-fat evaporated milk.
Place the pan over medium heat and stir the mixture until all the ingredients are fully incorporated and the texture is smooth.
Add the stevia (or preferred low-calorie sweetener), vanilla extract, purple yam flavoring (if using), and a pinch of salt. Stir well to distribute the ingredients evenly.
Turn the heat down to low and continue to cook the mixture, stirring frequently to prevent sticking or burning. It will thicken gradually as it cooks. This process takes about 40 minutes.
Once the mixture pulls away from the sides of the pan and reaches a thick, spreadable consistency, you can test it by scooping a small amount. If it holds its shape, it's ready.
Turn off the heat and transfer the ube halaya to a lightly greased container or serving dish. Use a spatula to smooth the surface evenly.
Let the ube halaya cool to room temperature, then refrigerate for at least 2 hours to set. Serve chilled or as a topping for desserts.
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 369 mg | 8% | |
*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.
