Crispy Napoleon with Berries – (20 Minutes, 150 Calories & 80 Cents Per Serving)

Berries become less expensive when they are in season, not to mention they just taste better. With this crispy Napoleon dessert you can use any berries you like, just making sure they are ripe. If using berries like blueberries, you’ll leave them as is. If using bigger berries like strawberries, slice them up. From start to finish, this took about 20 minutes to make, cost about 80 cents per serving (depending on which berries you use,) has about 150 calories and even better…it’s refreshingly delicious.

Only 5 ingredients for this yummy treat…

A FEW TIPS ON USING PHYLLO DOUGH –

Phyllo dough is very delicate and can tear easily. Once you get the hang of it, it becomes much easier. Frozen dough needs to be defrosted in the refrigerator, NOT on the counter. There is a difference of opinion on whether you can refreeze the dough but I have been doing it for years and have had no problem. You just want to make sure you don’t throw away the box or wrap it comes in so you can roll it back up and stick it back in the freezer. Of course you could plan another recipe using the defrosted dough, as long as you use it within about 10 days. Phyllo dough bakes very quickly so be careful not to overbake it. Depending on your oven, it will take about 10 to 15 minutes, so keep your eye on it.

CRISPY NAPOLEON WITH BERRIES –

Prep Time: 5 minutes        Cook Time: 10 to 15 minutes          Serves: 4 for approx. $3.25

Ingredients:

• 2 sheets phyllo dough, defrosted
• 1 tablespoon unsalted butter, melted
• 1/4 cup confectioner’s sugar
• 1 pint berries
• 1/2 cup nonfat vanilla yogurt

Directions:

Preheat oven to 350 degrees.

Cover a baking sheet with parchment paper. Place 1 piece of the phyllo on the baking sheet (keep the other sheet of phyllo covered with a damp paper towel until ready to use.) With a pastry brush, lightly coat the phyllo with half of the butter, making sure to cover dough completely.

Using a sifter, sift about half of the confectioner’s sugar over the phyllo. Place the second sheet of phyllo on top of the first. Butter with the remaining butter and sift the remaining sugar over it.

Use the tip of a very sharp knife and cut the dough lengthwise into 3 equal strips. Then cut crosswise into 4 equal strips so you have 12 squares of equal size. Cover the dough with a sheet of parchment paper and weigh the paper down with pastry weights or an upside-down wire rack.

Bake for 10 to 15 minutes, until golden. Remove the weights/wire rack and paper. Set aside to cool.

Once ready to serve, place a phyllo square in the center of each of 4 dessert plates. Place some of the fruit on each square and spread some of the yogurt over the fruit. Place another square on top of each piece and repeat with fruit and yogurt. Top with remaining squares. (You can now top that top square with a bit more fruit and dollop of yogurt or simply sprinkle with confectioner’s sugar…I make it both ways.)

*Strawberries were on sale for $1.50 a pint when I priced this recipe.