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Banana Split Napoleon Recipe
|Phyllo dough sheet||12 , divide them into 3 piles, 4 sheets in each|
|Ripe banana||1⁄2 Medium, peeled|
|Lemon juice||1⁄2 Teaspoon|
|Sugar free vanilla pudding made with skim milk||2 Teaspoon, made|
|Crushed pineapple with juice||2 Teaspoon, drained|
|Thawed fat free non dairy frozen whipped topping||2 Teaspoon|
|Chocolate glaze||1 Teaspoon|
Serving size: Complete recipe
Calories 782 Calories from Fat 151
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 4.5 g22.7%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 1138.4 mg47.4%
Total Carbohydrates 139 g46.5%
Dietary Fiber 5.7 g22.9%
Sugars 12.1 g
Protein 17 g33.7%
Vitamin A 0.6% Vitamin C 10.9%
Calcium 3.7% Iron 41.4%
*Based on a 2000 Calorie diet
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.