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Strawberry Napoleon

6
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
12
Difficulty
Easy
tk

Ingredients

Heavy cream

½ cup(s)

WW Reduced-fat whipped cream cheese spread

3 oz, (Neufchâtel), softened

Cooking spray

1 spray(s)

Phyllo dough

5 sheet(s), thawed if frozen

Sugar

15 tsp

Reduced fat sour cream

½ cup(s)

Lemon zest

2 tsp, finely grated

Strawberries

4 cup(s), hulled and thinly sliced

Confectioners' sugar

1 tsp

Instructions

  1. Preheat oven to 350°F. Place 1 sheet of phyllo dough on cookie sheet, spray with nonstick spray and sprinkle with 1 teaspoon of sugar; repeat with remaining phyllo sheets and remaining 3 teaspoons sugar, coating each with nonstick spray and stacking them. Cut the stacked dough lengthwise into 3 strips and prick all over with the tines of a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.
  2. Beat cream cheese in bowl of electric mixer on medium speed until fluffy. Add remaining 1/4 cup of sugar, sour cream, and zest. Continue to beat until light and airy; fold in whipped topping with rubber spatula.
  3. Carefully place one phyllo strip on serving platter and spread with half the cream cheese mixture; top with half strawberries. Repeat with second phyllo strip and remaining cheese and berries. Top with third phyllo strip and sprinkle with confectioner’s sugar. Cut into 12 pieces with serrated knife.

Notes

Cook’s TipTo give desserts an even, professional-looking finish, put confectioners’ sugar in a small metal strainer; hold the strainer about 8 inches above the dessert and very gently tap the edge of the strainer as you move it slowly over the top.

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