Croissants are traditionally made with a great amount of butter. This recipe uses plain/soy yoghurt, which helps obtain a lighter version with a reduced saturated fat content. The result will be a fluffy croissant, versatile to be filled with your favourites fillings.
Serves: 10 servings
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
250 g mozzarella cheese
300 g (4) large ripe tomatoes
40 g basil
- 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, oregano, 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).
- Brush the croissant with some tomato sauce and oregano.
- Bake at 170°C for around 20/35 minutes.
- Let the croissants cool at room temperature, then slice along the front edge, and fill with slices of mozzarella cheese and tomato, with basil leaves on top.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.
Per filled croissant:
Total calories: 239 kcal
Fat: 6.9 g
Saturated Fat: 4.4 g
Carbohydrate: 32.0 g
Total sugar: 2.6 g
Fibre: 2.0 g
Protein: 11.0 g
Salt: 0.13 g
This croissant recipe has higher fibre content and reduced saturated fat content than your traditional recipe. The filling of mozzarella cheese and tomato provides a good source of dairy protein, calcium and B Vitamins (niacin, folate, Vitamin B12).
- Replace the mozzarella cheese with other low-fat varieties such as cream cheese, feta, goats cheese or ricotta.
- Try using ripe vine cherry tomatoes for an extra fresh tomato taste.
© 2021 The Caroline Walker Trust