Low Fat Galaktoboureko

Indulge in a lighter take on a classic Greek dessert with this Low Fat Galaktoboureko, a perfect balance of rich, creamy flavor and mindful eating. Featuring a velvety semolina custard infused with vanilla and a hint of lemon zest, this recipe swaps out heavy dairy for low-fat milk and butter, without compromising on taste. Layered between delicate, crispy phyllo sheets and finished with a fragrant honey-cinnamon syrup, every bite is a harmony of textures and sweetness. Perfectly golden and irresistibly syrup-soaked, this healthier version of the traditional favorite is ideal for satisfying your sweet tooth without the guilt. Easy to prepare and stunningly presented, Low Fat Galaktoboureko is a must-try dessert for family gatherings or dinner parties.

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 12

Ingredients

• 750 ml low-fat milk
• 100 g semolina
• 150 g sugar
• 1 tsp vanilla extract
• 3 egg whites
• 1 egg
• 1 zest of one lemon
• 10 phyllo pastry sheets
• 90 g low-fat butter, melted
• 200 ml water
• 200 g sugar (for syrup)
• 2 tbsp honey
• 1 cinnamon stick

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a rectangular baking dish (approximately 23x33 cm) with a light coating of the melted low-fat butter.

Step 2

In a saucepan, combine the low-fat milk, semolina, and 150g sugar over medium heat. Stir continuously until the mixture thickens, resembling custard, then remove from heat.

Step 3

Add the vanilla extract and lemon zest to the custard mixture, stirring to combine. Allow it to cool for about 10 minutes.

Step 4

In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites and the whole egg into the cooled custard mixture.

Step 5

Lay a sheet of phyllo pastry in the prepared baking dish, brushing lightly with melted butter. Repeat with 4 more sheets, buttering between each layer.

Step 6

Spread the custard evenly over the layered phyllo in the dish.

Step 7

Top the custard with the remaining 5 phyllo sheets, continuing to brush each with melted butter.

Step 8

Using a sharp knife, carefully score the top layers of phyllo into square or diamond shapes.

Step 9

Bake in the preheated oven for about 40 minutes or until the top is golden brown and crisp.

Step 10

While the galaktoboureko is baking, prepare the syrup: in a small saucepan, combine 200ml water, 200g sugar, honey, and cinnamon stick. Bring to a boil, then simmer for about 5 minutes. Remove from heat and let it cool slightly.

Step 11

Once baked, pour the warm syrup evenly over the hot galaktoboureko. Allow it to sit at room temperature for at least 30 minutes to absorb the syrup.

Step 12

Cut along the scored lines and serve. Enjoy your delicious low-fat Galaktoboureko!

Nutrition Facts

Serving size	(1866.7g)

Amount per serving	% Daily Value*
Calories	3221.6

Total Fat 56.4g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 320.3mg	0%
Sodium 1857.8mg	0%
Total Carbohydrate 607.7g	0%
Dietary Fiber 5.8g	0%
Total Sugars 420.1g
Protein 64.5g	0%

Vitamin D 363IU	0%
Calcium 1044.7mg	0%
Iron 2.9mg	0%
Potassium 479.0mg	0%

*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.

Source of Calories

Fat: 15.9%

Protein: 8.1%

Carbs: 76.0%