A yummy twist on a classic favorite!
STRAWBERRY RASPBERRY “NAPOLEONS”
3 sheets phyllo dough (12X16)
1/2 cup stevia powder
3 tablespoons cocoa powder
1 tablespoon cinnamon
1/2 teaspoon salt
olive oil spray
1 package sugar-free instant vanilla pudding
2 cups non-fat milk
1 pint raspberries
1 cup strawberries (hulled and 1/4 inch thick sliced)
Preheat the oven to 350ºF. Line a baking sheet with parchment.
In a small bowl make the stevia mixture, by combining the stevia, cocoa powder, cinnamon and salt. Set aside.
Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle half of the stevia mixture over the top. Repeat one more time, ending with a sheet of phyllo on top, forming a total of three layers. Cut the phyllo into 3×3-inch squares and place on the prepared baking sheet, you should have 20 squares. Place another sheet of parchment on top of the squares with a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy. Remove from the oven and allow to cool.
Prepare the pudding in a large bowl with non-fat milk according to package directions.
To Serve: Place a square of crispy phyllo down, top with a tablespoon of pudding, a couple of raspberries and strawberries. Top with another square of phyllo, pudding, raspberries and strawberries. Repeat one more time to create three layers. Continue building with remaining phyllo sheets, pudding and raspberries.
Tip: Keep your phyllo sheets covered with a damp towel while working to prevent them from drying out.