Hot Fudge Napoleon Recipe
Ingredients
| 3 piles phyllo dough napoleon rectangles (4 deep) | ||
| 1/4 cup sugar-free vanilla lowfat ice cream or frozen yogurt | ||
| 2 tsp sugar-free vanilla pudding made with skim milk | ||
| 2 tsp frozen lowfat nondairy whipped topping, thawed | ||
| 5 tsp Napoleon Fudge Topping | ||
| Maraschino cherry | 1 | |
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.
Put the ice cream onto the rectangle and cover with another phyllo rectangle.
In a small bowl, combine the pudding and whipped topping with a fork.
Spread this onto the phyllo rectangle.
Lay the last rectangle on the top of the pile.
Top the napoleon with the hot Napoleon Fudge Topping and the cherry.
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.
Put the ice cream onto the rectangle and cover with another phyllo rectangle.
In a small bowl, combine the pudding and whipped topping with a fork.
Spread this onto the phyllo rectangle.
Lay the last rectangle on the top of the pile.
Top the napoleon with the hot Napoleon Fudge Topping and the cherry.
Chef
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