- Ingredients:
- 4 sheets of brick pasta
- 1 pear
- 1 kiwi
- 1 banana
- 1 slice of pineapple
- 1 apple
- Powdered sugar
- Some mint leaves
- 200 g of red fruits
- 50 g of brown sugar
- Butter
(Traditional version 455 kcal - Light version 215 kcal)
If you are crazy about fruitcakes, but have given up on them because they can be a bomb, you are in luck. This strudel with fruit has 240 calories less than the classic version. So you can fall into temptation without problem.
And what is the secret? On the one hand, do without the pastry cream that can be a real container of calories. On the other, use brick pasta that is much lighter than puff pastry. And to top it off, add half the sugar when preparing the red fruit sauce.
How to do it step by step
- Bake the brick pasta. Cut the pasta into 16 rectangles (4 per person). Brush them with a little melted butter. Put them in a baking dish lined with parchment paper. And cook them for about 5 minutes in the oven preheated to 200 o .
- Make the red fruit sauce. In a saucepan with a finger of water, cook 100 g of washed red fruits together with the 50 g of brown sugar for 5 minutes or so. And then, remove them, grind them and pass them through the Chinese.
- Prepare the fruits. Peel the rest of the fruits, cut them into small cubes, and reserve them together with the remaining red fruits.
- Assemble the millefeuille. Finally, alternate sheets of pasta with the fruits, beginning and ending with one of pasta. Sprinkle with icing sugar, and serve decorated with the washed mint on top and with the red berry sauce on the side.
Clara trick
For a lighter version
If you want an even lighter version, instead of butter to brush the brick pasta sheets, use a spray with olive oil. This will use the minimum amount of fat.
