Who doesn’t love a simple dessert, right? I feel like this dessert doesn’t take a ton of effort (at least my version), but still has a big payoff. And not only did I make this recipe healthier, but I also make it easier too - and bonus- you have TWO different ways you can make it.
The original version used quite a bit of sugar and butter, and by swapping those out, we are able to have a very similar result, that is healthier, and more nourishing.
Swap #1: Greek Yogurt + Protein Powder
For the dough version, I replaced most of the traditional butter with Greek yogurt and added protein powder.
Why Greek yogurt?
Greek yogurt is one of my favorite recipe makeover ingredients because it can add moisture and structure while also bringing protein to the recipe.
Instead of getting tenderness and moisture primarily from butter, we’re using yogurt to create a soft dough that can still be rolled out and folded around the filling.
And unlike butter, Greek yogurt gives you protein along with that moisture. And if you’ve ever made anything with the popular ‘two ingredient dough’- well, this is it, but with a bonus protein boost.
Why protein powder?
There are two main reasons we are incorporating this- to ass protein, and sweetness without refined sugar. It is essentially replacing part of the flour. BUT, not all protein powders will react the same. From my experience, a whey casein blend, like this one has the most similar profile to flour when it comes to baking. you may find others can turn out dry, or even provide too much moisture.
for this recipe, I suggest a vanilla or strawberry protein powder, because both will compliment the filling.
If you want to learn more about protein powders, and how they can be used in recipes, I highly recommend you read this.
The tradeoff
I’m not going to tell you this tastes exactly like traditional butter pastry.
It doesn’t.
Traditional pie dough is flaky because of the fat. This dough is more tender and soft.
But that’s also the point of a Macro Makeover.
We’re not trying to convince you that Greek yogurt is secretly butter. We’re trying to make a version that gives you the same general dessert experience while changing the nutritional profile.
Swap #2: Rice Paper
Rice paper baked goods has totally been having a moment lately and I figured this was the perfect recipe to utilize it.
Rice paper is obviously not going to taste like buttery pastry. But when you coat it in egg, layer it, fill it with strawberries, fold it over, and air fry it, it becomes surprisingly crisp. And because the sheets are so thin, you can create a large, crispy exterior without needing a huge amount of dough.
This version is especially fun if you want something crispy, light and super easy rather than a pastry style dessert.
And while the bottom may not hold enough structure to pick it up like a pizza slice, it’s still sure to taste absolutely amazing.
And then there’s the filling
This part didn’t need much of a makeover, as the original recipe uses strawberries, sugar and cornstarch so I just reduced the added sugar and used monk fruit or stevia, although honey works too if you prefer using a traditional sweetener.
Just remember: honey will increase the calories.
The cornstarch stays because it’s doing an important job. Strawberries release a lot of liquid as they bake. Without something to thicken those juices, you can end up with a very soggy galette.
Cornstarch helps turn those strawberry juices into a thicker, jammy filling that stays inside the crust instead of running all over your baking tray. You could also perhaps, experiment with chia seeds as they can also act as a thickener (thought I haven’t tested it in this recipe yet!
Ingredients:
• 2.5 cups strawberries
• 1/4 cup monk fruit, stevia or honey (honey increases calories)
• 1 tbsp corn starch
CRUST
• 1/2 cup vanilla or strawberry protein powder
• 1/2 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1/8 cup granulated stevia or monk fruit (optional)
• 3/4 - 1 cup Greek yogurt
• 1 egg (for wash)
• 1-2 tsp turbinado sugar
OR
• 12 rice papers
• 2 eggs
• 1-2 tbsp milk
• 1-2 tsp turbinado sugar
Directions:
•Dice strawberries and toss with the sweetener and cornstarch, and let sit
•Prep your crusts:
DOUGH CRUST
•In a large bowl, mix your protein powder, flour, salt and baking powder, followed by yogurt.
•Kneed until dough forms and roll it out (about 1/4 inch thin) on a baking tray.
•Drain the strawberries and add them to the center, leaving a 2-3 inch gap
•Brush the gap with egg and fold over the strawberries
•Add an egg wash and top with sugar before baking at 350 for 20-30 minutes, until crust is golden
RICE PAPER CRUST:
•Whisk your eggs (optional to add some milk or protein powder) and dip your rice papers so they’re well coated.
•Arrange them one in the center, and 5 in a circular rotation around it, ensuring overlap. Repeat the process so there’s two layers.
•Drain your strawberries and add to the center, leaving about a 2-3 inch edge
•Fold the edges over, top with some sugar, and air fry at 375 for 10-15 minutes until crispy (varies based on air fryer)
The macros for my protein dough version:
Calories: 157
Protein: 13g
Carbs: 26g
Fat: 2g
Sugar: 2g:
The original by @thelittleepicurean
Calories:330
Protein: 4g
Carbs: 37g
Fat: 17g
Sugar: 14g
(both based on 6 portions)
Which one would I make?
If you want something that feels more like a traditional dessert, I’d go with the protein dough.
If you want something crispy, easy and lower effort, try the rice paper version.
And if you’re the kind of person who wants the actual pie-dough experience, make the traditional version! There’s nothing wrong with eating the original recipe.
The goal isn’t to convince you that every dessert needs a makeover.
It’s to show you that sometimes you can make a few strategic changes and get a dessert that’s still genuinely satisfying, while making a huge difference in the nutrition numbers.
That’s a swap I’m willing to make.