The light Pan di Stelle cake is a reinterpretation of the classic Pan di Stelle cake in a less caloric way. Clearly, since Pan di Stelle is the main ingredient, it is a dessert in every respect.
What I propose in the recipe is just the possibility of reducing the caloric intake a little by replacing some ingredients with others that are less fatty and thus obtaining a cake that is just as delicious, but that we can afford more often.
Then we know, the best guideline in this field is always moderation, even if sometimes, a small adjustment can be helpful!
Often when preparing desserts, but also savory dishes for my family, I love to reduce sugars and fats and adopt lighter cooking methods while always trying to preserve the taste. I do this not only for the sake of my figure but as an attempt to allow my loved ones and myself to enjoy good food in a healthier way, avoiding excesses.
I decided to make this cake at the request of a friend of mine, the mom of a kindergarten playmate of my daughters, who asked me for an idea for a summer dessert that was good but not too caloric.
So starting from the classic delicious preparation, I came to this version, where the result achieved was, in my opinion, really satisfying.
The invitation for everyone, even the most skeptical ones, is always the same: try it and see!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 414.40 (Kcal)
- Carbohydrates 35.59 (g) of which sugars 7.29 (g)
- Proteins 11.09 (g)
- Fat 25.34 (g) of which saturated 15.74 (g)of which unsaturated 7.61 (g)
- Fibers 5.53 (g)
- Sodium 579.45 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.75 oz cookies (Pan di Stelle)
- 7 oz plain yogurt (or sweetened yogurt)
- 3.5 oz dark chocolate (70 percent)
- 1/2 cup milk (or unsweetened beverage, or sweetened coffee)
Tools
- Baking Dish diam. 7 inches
Steps
To prepare the light Pan di Stelle cake, start by melting the chocolate in a double boiler.
Spread a few teaspoons of yogurt on the bottom of a baking dish with a diameter of 7 inches.
Quickly soak the cookies in the milk and place them in the dish without leaving any empty spaces.
Be sure to use fresh cookies and not leftovers with a soft consistency, as this would make everything lose its crunchiness.
Cover with a little melted chocolate as shown in the photo.
Continue with a layer of yogurt and then a new layer of cookies.
Repeat with a drizzle of melted chocolate and then with yogurt again.
Finish with two or three crumbled cookies on top and, if desired, a grid of melted chocolate poured over the crumbs.
The light Pan di Stelle cake is now ready.
Serve cold after letting it rest in the fridge for at least two hours, preferably overnight.
During the resting time, the flavors blend together and the dessert acquires the right consistency.
Store in the fridge, sealing the container well with a lid or plastic wrap, for about 3 days. If all fresh ingredients have been used, it can also be frozen.
Store in the fridge, sealing the container well with a lid or plastic wrap, for about 3 days. If all fresh ingredients have been used, it can also be frozen.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
