Raspberry Napoleons

PersonalPoints™ per serving
Total Time
20 min
0 min
20 min
Napoleons are not often included on lists of skinny desserts. But this one is—thanks to the fact that we were able to replace the usual butter-laden puff pastry layers with crisp phyllo, which is super convenient and easy to work with. You can finish these gems with a dusting of confectioners’ sugar or a drizzling of melted chocolate. If you'd rather make a large, single tart instead, here's how to do it: Bake the 81/2 x 12-inch layered phyllo rectangle intact, without cutting it into pieces, then thinly spread with the custard and top with 2 pints of fresh raspberries.


Phyllo dough

2 sheet(s)


2½ Tbsp

Regular liquid egg substitute


Fat free skim milk



½ cup(s)

Vanilla extract

1 tsp

Fresh raspberries

2 cup(s)


  1. Preheat the oven to 400°F. Place 1 sheet of the phyllo on a work surface and spray with nonstick spray. Dust with 1 teaspoon of the sugar. Place the second sheet on top, spray it, and dust with another teaspoon of the sugar. Cut in half crosswise and position one half on top of the other to form an 8 x 12-inch rectangle. Cut into 12 (4 x 2-inch) pieces and transfer to a baking sheet. Bake until browned, 4–5 minutes. Cool in pan on a rack. In a bowl, whisk the egg substitute and the remaining 2 tablespoons sugar. In a small saucepan, heat the milk over low heat until it begins to steam, 2–3 minutes. While whisking, drizzle the milk into the egg substitute mixture. Pour this mixture into the saucepan and cook over medium-low heat, stirring constantly, until just thick enough to coat the back of a spoon, 8–10 minutes. Dissolve cornstarch into the vanilla and add it to the milk mixture. Cook, stirring, until custard is very thick, 5–6 minutes longer. Spread 2 tablespoons of custard on each of 6 phyllo rectangles. Divide the raspberries over the custard, then top each with a second phyllo rectangle.