These light croissants have a reduced saturated fat content. Filled with strawberries and mascarpone cream (reduced fat) they are perfect for a special garden afternoon tea.
Serves: 10 servings
Dietary: semi-vegetarian. To create a lactose-free version use soy milk and soy yoghurt.
Preparation time: 5 1/2 hours
Cooking time: 20 minutes
400 g flour
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar
200 g mascarpone cream, reduced-fat or light
500 g strawberries, sliced
- Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
- Whisk until everything is melted.
- Let it rest for 10 minutes.
- Work together the flour, egg, salt, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
- Let the dough sit at room temperature for around 3 hours until the volume has doubled.
- Divide the dough into two parts.
- Use some flour to roll the dough into a thin layer.
- Cut the rolled dough into slices as it was a pizza.
- Roll each slice to obtain the typical form (start from the larger side).
- Bake at 170°C for around 20/35 minutes.
- Let the croissants cool at room temperature and then cut them in half.
- Spread the mascarpone cheese on the bottom half, add the strawberries on top of the mascarpone.
Total calories: 232 kcal
Fat: 6.1 g
Saturated Fat: 3.5 g
Carbohydrate: 34 g
Total sugar: 4.9 g
Fibre: 3.5 g
Protein: 7.7 g
Salt: 0.09 g
This croissant recipe has a reduced saturated fat content than your traditional recipe. It also offers a good source of protein and vitamin C.
- If strawberries are out of season, replace with mango, peaches or nectarines.
- You can also replace the mascarpone with ricotta or Fromage Frais for a lower fat filling.
© 2021 The Caroline Walker Trust