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Raspberry Napoleon
Yield: Makes 4 servings
Ingredients:
Butter-flavored nonstick cooking spray
4
sheets phyllo dough, divided
Napoleon Filling (recipe)
2
cups fresh or frozen raspberries, thawed, drained, divided
Preparation:
1.
Preheat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Set aside.
2.
Place 1 sheet of phyllo on waxed paper. Cover remaining sheets with damp kitchen towel to prevent dough from drying out. Set aside. Spray phyllo with butter-flavored cooking spray. Cut phyllo into thirds lengthwise. Carefully fold 1 third in half; spray with cooking spray. Fold in half again; spray. Fold in half again forming rectangle; spray top with cooking spray. Place on prepared cookie sheet. Repeat folding and spraying with remaining 2 thirds.
3.
Repeat step 2 with remaining phyllo dough.
4.
Bake 7 to 9 minutes or until phyllo is golden brown. Cool on wire rack. Prepare Napoleon Filling.
5.
Spread 2 tablespoons Napoleon Filling on each of 4 phyllo rectangles. Place, filling side up, on dessert plates. Top each with 1/4 cup raspberries.
6.
Spread 2 tablespoons Napoleon Filling on each of 4 more phyllo rectangles. Place, filling side down, on top of raspberry layer. Spread top of each stack with 2 tablespoons Napoleon Filling. Top each with 1/4 cup raspberries, reserving 4 raspberries for garnish.
7.
Spread each of remaining 4 rectangles with 2 tablespoons Napoleon Filling. Place, filling side down, on raspberry layer. Top each stack with 1 tablespoon Napoleon Filling and 1 raspberry.
Nutritional Information:
| Serving Size: | |
| Calories | 243 |
| Calories from Fat | 15 % |
| Total Fat | 4 g |
| Cholesterol | 21 mg |
| Carbohydrate | 34 g |
| Fiber | 3 g |
| Protein | 19 g |
| Sodium | 18 mg |
Dietary Exchange:
| Starch | 1 |
| Fruit | 1 |
| Meat | 2 |
This recipe appears in:
Fruit Desserts
