Title: Blueberry Napoleons
Categories: Fruit Dessert
Yield: 4 Servings

3		Sheets frozen phyllo dough;
		. thawed
		Butter flavored cooking
		. spray
1/3	c	Sugar; divided
1	tb	Cornstarch
	pn	Salt
1	c	Whipping cream
1/2	ts	Vanilla extract
3	c	Fresh or frozen blueberries;
		. thawed & divided
1/4	c	Powdered sugar; sifted
3	tb	Orange liqueur
1/2	c	Yogurt; plain
1	tb	Honey
2	ts	Powdered sugar

Place 1 sheet of phyllo on a flat surface. (Keep the remaining phyllo sheets covered with a slightly damp towel.) Lightly coat phyllo with cooking spray; sprinkle with 1 tablespoon sugar. Fold phyllo in half; coat with cooking spray, and fold in half again. Cut phyllo into 4 squares, and place on a baking sheet. Repeat procedure twice with remaining phyllo sheets and 2 tablespoons sugar.

Bake phyllo at 375øF for 3 minutes or until lightly browned. Remove to wire racks to cool.

Whisk together remaining granulated sugar, cornstarch, and next 3 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and cover with heavy-duty plastic wrap, pressing wrap directly onto custard; chill.

Process 2 cups blueberries, 1/4 cup powdered sugar, and liqueur in an electric blender or food processor until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into abowl, discarding skins; cover and chill.

Combine yogurt and honey, stirring well.

Spoon blueberry mixture onto individual serving plates; top each with 1 phyllo square. Spoon custard on top of phyllo squares; sprinkle evenly with half of remaining blueberries. Top each with another phyllo square; spoon yogurt mixture on top, and sprinkle with remaining blueberries. Top each with remaining phyllo squares; sprinkle evenly with powdered sugar. Serve immediately.

Yield: 4 servings. ** Southern Living Magazine -- June 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next