Fresh Fruit and Honey Napoleon

Light and flaky phyllo dough stands in for puff pastry in this elegant dessert with a hint of honey.

• 2 tablespoons reduced-calorie tub
• margarine, melted
• 2 tablespoons honey
• 6 sheets thawed frozen phyllo dough (12 x17" each)*
• 1 medium papaya, pared, seeded and cut into 1/2" chunks
• 3/4 cup blueberries
• 1 tablespoon fresh lemon juice
• 3/4 cup whipped topping
• 1 tablespoon confectioners sugar

Preheat oven to 375oF. Spray large baking sheet with nonstick cooking spray. In small bowl, combine margarine and honey; set aside.

To assemble layers, keeping phyllo sheets covered with a damp towel, layer 1 sheet of dough at a time, brushing each sheet with 2 teaspoons of the margarine mixture, using all of the dough and margarine mixture. Cut dough crosswise into three 5 1/2"-wide strips; cut dough lengthwise into six 2" strips, forming eighteen rectangular pieces. Bake 8-10 minutes, until browned and crisp.

Transfer pan to rack; let cool. Meanwhile, in medium bowl combine papaya, blueberries and juice. To serve, on each of six serving plates, place 1 piece of baked phyllo dough; top each with 1 tablespoon whipped topping and 1 tablespoon of the fruit mixture. Repeat procedure using all of the baked phyllo dough, equal amounts of the remaining whipped topping and fruit mixture, ending with baked phyllo dough.

Evenly dust each with confectioners sugar. Serve immediately.

*Phyllo dough must be thawed in the refrigerator for at least 8 hours.

Makes 6 Servings

EACH SERVING PROVIDES: 1/2 Fat, 1/2
Fruit, 1/2 Bread, 65 Optional Calories

PER SERVING: 150 Calories, 2 g Protein, 5 g
Fat, 26 g Carbohydrate, 138 mg Sodium, 1 mg
Cholesterol, 1 g Dietary Fiber
3 PTS