Sugar-Free Knafeh
Indulge in the rich and exotic flavors of the Middle East with this *Sugar-Free Knafeh*, a lightened-up version of the beloved dessert. Made with delicate, buttery strands of kadaif (kataifi) pastry and a luscious filling of ricotta and low-fat mozzarella cheese, this recipe balances tradition with a healthier twist. Sweetened with a stevia-based sugar substitute and a touch of honey, it’s beautifully complemented by a fragrant orange blossom syrup. Baked to golden perfection and finished with a sprinkle of crushed pistachios, this guilt-free knafeh delivers all the texture and sweetness of the classic dish without the added sugar. Perfect for sharing, this dessert is a delightful centerpiece for special occasions or a treat to satisfy your sweet tooth in a nutritious way.
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Recipe Information
Ingredients
- 500 grams kadaif (kataifi) pastry
- 150 grams unsalted butter, melted
- 500 grams part-skim ricotta cheese
- 250 grams low-fat mozzarella cheese, shredded
- 3 tablespoons stevia-based sugar substitute
- 1 cup water
- 2 tablespoons lemon juice
- 4 tablespoons honey
- 1 teaspoon orange blossom water
- 50 grams chopped pistachios
Instructions
Preheat your oven to 180°C (350°F).
Place the kadaif pastry in a large bowl and gently loosen the strands. Pour the melted butter over the pastry, ensuring all strands are evenly coated.
In another bowl, combine the ricotta cheese, shredded mozzarella cheese, and 2 tablespoons of the sugar substitute. Mix until smooth and well blended.
Grease a 30 cm (12-inch) round baking pan. Layer half of the buttered kadaif pastry evenly across the bottom of the pan, pressing down slightly to form a base.
Spread the cheese mixture evenly over the base layer of pastry.
Top with the remaining kadaif pastry, pressing down gently to ensure it adheres to the cheese filling.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and crisp.
While the knafeh bakes, prepare the syrup. In a small saucepan, combine water, lemon juice, honey, the remaining 1 tablespoon of sugar substitute, and orange blossom water. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for 5-7 minutes until slightly thickened.
Once the knafeh is out of the oven, immediately pour the warm syrup evenly over it. Let it rest for at least 10 minutes to absorb the syrup.
Garnish with chopped pistachios before serving. Enjoy warm, cut into wedges.
Nutrition Facts
Calories |
5202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.5 g | 417% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 244.3 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3351 mg | 258% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1899 mg | 40% | |
*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.
