Banana Split Napoleon Recipe
Ingredients
3 piles phyllo dough napoleon rectangles (4 deep)
1/2 med ripe banana, peeled
1/2 tsp lemon juice
2 tsp sugar-free vanilla pudding made with skim milk
2 tsp crushed pineapple (packed in juice), drained
2 tsp frozen lowfat nondairy whipped topping, thawed
1 tsp Chocolate Glaze
Directions
Bake sheets of phyllo according to the general instructions at the beginning of this chapter.
Cut the pile of four sprayed sheets into 16 rectangles.
Bake in a preheated 375°F (190°C) oven for 8 minutes.
Arrange one phyllo rectangle on a dessert plate.
Slice the banana into a bowl.
Toss with the lemon juice and mash with a fork.
Spread the banana evenly on the phyllo rectangle.
Top with a second phyllo rectangle.
Put the vanilla pudding in a small bowl.
Add the pineapple and whipped topping.
Blend with a fork and spread on top of the phyllo.
Put the last rectangle onto a flat surface.
Spread with the Chocolate Glaze gently, taking care not to break the phyllo.
Top the napoleon with this layer.
Cut the pile of four sprayed sheets into 16 rectangles.
Bake in a preheated 375°F (190°C) oven for 8 minutes.
Arrange one phyllo rectangle on a dessert plate.
Slice the banana into a bowl.
Toss with the lemon juice and mash with a fork.
Spread the banana evenly on the phyllo rectangle.
Top with a second phyllo rectangle.
Put the vanilla pudding in a small bowl.
Add the pineapple and whipped topping.
Blend with a fork and spread on top of the phyllo.
Put the last rectangle onto a flat surface.
Spread with the Chocolate Glaze gently, taking care not to break the phyllo.
Top the napoleon with this layer.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
