Low Fat Napoleon Cake
Indulge in the elegance of a guilt-free dessert with our Low Fat Napoleon Cake—a lighter twist on the classic French pastry. This delightful recipe layers crisp, golden-baked phyllo dough with a luscious, low-fat custard filling made from Greek yogurt, egg yolks, and a hint of vanilla. With only a light mist of oil spray, this dessert keeps saturated fats to a minimum without compromising on flavor or texture. Perfectly dusted with powdered sugar, it’s the ultimate treat for those seeking a healthier option that's still decadent and satisfying. Ready in just over an hour and ideal for make-ahead preparation, this creamy, flaky masterpiece is the perfect centerpiece for any gathering. Serve chilled for a refreshing, indulgent moment that’s surprisingly low in guilt. Keywords: low fat dessert, healthy Napoleon cake, Greek yogurt custard, light layered pastry.
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Ingredients
- 14 sheets Phyllo dough sheets
- 500 ml Low-fat milk
- 60 g Cornstarch
- 100 g Granulated sugar
- 200 g Low-fat Greek yogurt
- 1 tsp Vanilla extract
- 3 units Egg yolks
- 1 as needed Spray oil
- 2 tbsp Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Take a stack of phyllo dough sheets and cut them into three equal parts using a sharp knife. You should end up with 42 sheets in total.
Step 3
Lightly spray a baking sheet with oil spray. Layer 7 sheets of phyllo, lightly spraying each layer with oil as you stack them. Repeat this step until you have 6 mini stacks. Bake for 10 minutes or until golden brown, then set aside to cool.
Step 4
In a medium saucepan, whisk together the low-fat milk, egg yolks, sugar, and cornstarch until smooth.
Step 5
Place the saucepan over medium heat and stir constantly until the mixture thickens. Remove from heat, and stir in the vanilla extract. Allow it to cool slightly.
Step 6
Once cooled, whisk in the low-fat Greek yogurt until the mixture is smooth and creamy.
Step 7
To assemble the cake, place one baked phyllo stack on a serving platter and spread a thin layer of the cream filling over it. Repeat this step, alternating between phyllo dough and cream filling until you have used all the stacks.
Step 8
Finish with a layer of cream and dust the top with powdered sugar.
Step 9
Refrigerate the Napoleon Cake for at least 2 hours or overnight to allow the flavors to meld and the layers to set.
Step 10
Slice and serve chilled. Enjoy your lighter version of Napoleon Cake!
Nutrition Facts
| Serving size | (1211.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2111.9 |
| Total Fat 39.9g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 617.5mg | 0% |
| Sodium 1946.1mg | 0% |
| Total Carbohydrate 369.6g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 160.8g | |
| Protein 61.3g | 0% |
| Vitamin D 336.9IU | 0% |
| Calcium 871.7mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 524.6mg | 0% |
Source of Calories