Chocolate Banana Napoleons (Ww) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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The finishing touch to our Easter meal, 2008. Ingredients:
1 sheet phyllo dough |
butter-flavored cooking spray, 1 spray |
2 1/2 tablespoons sugar |
1 3/4 teaspoons unsweetened cocoa |
1/2 cup skim milk |
1 tablespoon cornstarch |
2/3 cup fat-free whipped topping |
1 medium banana, peeled and thinly sliced |
Directions:
1. Preheat oven to 350°F Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet. Spray with butter-flavored cooking spray. Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long. Spray again.
2. Stir 1 1/2 teaspoons sugar and 1/4 teaspoon cocoa together in cup. Sprinkle sugar mixture over phyllo. Cut phyllo crosswise into 6 equal strips using sharp knife. Spread out on baking sheet. Bake in oven until crisp and lightly browned, 8 minutes. Cool.
3. Meanwhile, scald milk (heat to just below boiling point) in a small pot. Add remaining sugar and stir to dissolve.
4. Combine remaining cocoa and cornstarch in cup. Pour in enough hot milk to make a paste. Stir and return to pot. Cook over low heat, stirring constantly, until thick. Spoon into bowl and cool completely.
5. To assemble, fold whipped topping into chocolate mixture. Spread 2 heaping tablespoons mousse mixture over each phyllo sheet. Top each with banana slices. Place 1 phyllo sheet on dessert plate. Add 2 more layers. Repeat to make second serving. Yields 1 per serving.
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