Japanese · Dessert
Fruit Sandwich, Lightened
A Japanese fruit sando lightened for a smaller calorie footprint: crustless milk bread cradles a filling built from strained Greek yogurt and blended lowfat cottage cheese instead of straight whipped cream, studded with strawberry, kiwi and raspberry so every slice shows a stained-glass cross-section of fruit.
$1
20 minsPrep
0 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
163Calories
7gProtein
6.4gFat
23.6gCarbs
7.4gSugar
2.9gFiber
168mgSodium
15mgChol
3.6gSat Fat
232mgPotassium
98mgCalcium
1.1mgIron
0.2mcgVitamin B12
45.4mgVitamin C
0gPolyol
4gAllulose
0gAlcohol
Goes well with
Prosecco
local
Yuzu Soda
international
vegetarian
sweet-spot
Instructions
1
Line a sieve with muslin and strain the greek yogurt in the fridge for 10 minutes to thicken slightly.
2
Blend the lowfat cottage cheese until completely smooth with no visible curds.
3
Whip the heavy cream to soft peaks in a small bowl.
4
Fold the strained yogurt, blended cottage cheese, and allulose together until smooth, then fold in the whipped cream gently to keep it light.
5
Lay out the crustless bread slices and spread half the cream mixture evenly over two of them.
6
Arrange the strawberry halves, kiwi slices, and raspberries in a tight single layer over the cream so the cut fruit will show when sliced.
7
Spread the remaining cream mixture over the fruit, pressing gently to fill gaps, then top with the second bread slices.
8
Wrap each sandwich tightly in cling film and chill for 30 minutes to firm up before slicing in half on the diagonal with a sharp knife.
9
Divide between two bowls and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g crusts removed white bread
- 2.1 oz60g strained 10 min in sieve greek yogurt
- 1.1 oz30g blended smooth cottage cheese lowfat
- 0.5 oz15g whipped to soft peaks heavy cream
- 0.3 oz8g allulose
- 2.5 oz70g hulled, halved strawberry
- 1.6 oz45g peeled, sliced kiwi
- 1.1 oz30g whole raspberry
