light chocolate pastry cream

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 light chocolate pastry cream is delicious as a dessert sauce or pastry filling

(or eaten by the spoonful)


light chocolate pastry cream


If you ask me, there really isn’t a wrong way to enjoy pastry cream.

Vanilla or Chocolate

It is absolutely delicious in tarts and pies.

Goes perfectly in layer cakes.

Eclairs…enough said

Makes a lovely sauce for fresh or poached fruit, or in my case can be devoured one spoonful at a time.

Everyone should have a good pastry cream recipe in their collection. It really is so versatile.

Traditional pastry cream is made with whole milk and or heavy cream and egg yolks; this lightened up version uses low fat milk (1%)  and fewer  egg yolks, but trust me you won’t miss them.

It is thick and creamy the way a  good pastry cream  should be, but with only 70 calories per 1/4 cup.

I used some of the pastry cream to make flourless chocolate tortes for Ian and the kids; I prefer my desserts fruity, so I passed on the torte. I did however happen to take a taste of the leftover chocolate pastry cream, and it was really good. This coming from a vanilla enthusiast.


light chocolate pastry cream


A few  many spoonfuls later and I figured I may as well pour it in a bowl with some berries and be done with it.

However you decide to eat your pastry cream, this lighter version is sure to please.


light chocolate pastry cream


  • 2 Tbsp cornstarch
  • 1 cup lowfat milk (1%)
  • 1 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 3 Tbsp sugar
  • 1 ounce of bittersweet or semisweet chocolate, finely chooped


  • in a small saucepan whisk together the cornstarch and the milk
  • bring to a boil, over medium heat, make sure to stir frequently
  • once the milk boils, reduce the heat to low, and continue to cook and stir for one minute
  • remove from the heat, and stir in the vanilla
  • in a separate bowl whisk together the egg, yolk, and sugar'
  • continue whisking as you pour a small bit of the hot milk into the eggs
  • whisking constantly pour the eggs into the saucepan with the remaining milk
  • heat over low until the pastry cream has thickened
  • remove from the heat, and stir in the chopped chocolate
  • strain (if needed) using a fine sieve set over a bowl
  • sauce can be served warm or cold
  • store, covered, in the refrigerator for up to 2 days


recipe from The French Culinary Institute - Healthy Cooking

If you are like me and prefer your deserts non-chocolate, simply skip the last step and you have vanilla pastry cream.


light chocolate pastry cream


healthier sweets from friends –

lightened up meyer lemon meringue pie – food done light

honey panna cotta with lemon curd – a finn in the kitchen

whole wheat oatmeal chocolate chip cookies – two peas and their pod

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