blueberry-pomegrante crispy napoleons
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.3
- Total Fat: 3.8 g
- Cholesterol: 0.5 mg
- Sodium: 36.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.9 g
- Protein: 1.6 g
View full nutritional breakdown of blueberry-pomegrante crispy napoleons calories by ingredient
Number of Servings: 6
Ingredients
-
# splenda, 4 tbsp
# Cinnamon, ground, 1 tsp
# Phyllo Dough, 1 sheet dough
# butter flavored vegetable oil spray, 1 serving
# Blueberries, fresh, 2 cup
# *Pomegrante (Medium), 2 serving
# Powdered Sugar, 1 tbsp, unsifted
# Whipped topping, frozen, low fat (like Cool Whip), 2 cup
# Powdered Sugar, 2 tbsp, unsifted
Directions
Serves 6, 1 napoleon per serving
preheat oven to 375 degrees
In a small bowl, stir together splenda and cinnamon. Cover phyllo with a damp dish towel or damp paper towels. Working quickly, lay 1 sheet of phyllo on a large sheet of cooking parchment; spray phyllo lightly, but evenly with vegetable oil spray. Sprinkle with 1 tablespoon sugar mixture. Spray both sides of another sheet of phyllo, then stack it directly over first sheet; sprinkle with 2 tablespoon splenda mixture. Repeat with reamining phyllo; sprinkle with remaining sugar mixture. Using kitchen scissors, cut parchment and phyllo stack in half crosswise, forning two 12x8 1/4 inch rectangles. Transfer phyllo stacks, still on cooking parchment to two baking sheets. Bake for 10 to 12 minutes, or until phyllo is golden brown and crisp. Using a long sharp knife, preferably a chef's knife, cut each phyllo rectangle into 4x2 3/4 inches each. To get this size, cut each rectangle into thirds crosswise and lengthwise. Let cool completely on cooling racks. Meanwhile in a medium bowl combine blueberries, pomegrante and 2 tablespoons powder sugar. To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berry mix and repeat, then top with a third phyllo rectangle, and dust with powder sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTIEZIM.
preheat oven to 375 degrees
In a small bowl, stir together splenda and cinnamon. Cover phyllo with a damp dish towel or damp paper towels. Working quickly, lay 1 sheet of phyllo on a large sheet of cooking parchment; spray phyllo lightly, but evenly with vegetable oil spray. Sprinkle with 1 tablespoon sugar mixture. Spray both sides of another sheet of phyllo, then stack it directly over first sheet; sprinkle with 2 tablespoon splenda mixture. Repeat with reamining phyllo; sprinkle with remaining sugar mixture. Using kitchen scissors, cut parchment and phyllo stack in half crosswise, forning two 12x8 1/4 inch rectangles. Transfer phyllo stacks, still on cooking parchment to two baking sheets. Bake for 10 to 12 minutes, or until phyllo is golden brown and crisp. Using a long sharp knife, preferably a chef's knife, cut each phyllo rectangle into 4x2 3/4 inches each. To get this size, cut each rectangle into thirds crosswise and lengthwise. Let cool completely on cooling racks. Meanwhile in a medium bowl combine blueberries, pomegrante and 2 tablespoons powder sugar. To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berry mix and repeat, then top with a third phyllo rectangle, and dust with powder sugar.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTIEZIM.