Banana Split Napoleon
|Phyllo dough sheet||12 , divide them into 3 piles, 4 sheets in each|
|Ripe banana||1⁄2 Medium, peeled|
|Lemon juice||1⁄2 Teaspoon|
|Sugar free vanilla pudding made with skim milk||2 Teaspoon, made|
|Crushed pineapple with juice||2 Teaspoon, drained|
|Thawed fat free non dairy frozen whipped topping||2 Teaspoon|
|Chocolate glaze||1 Teaspoon|
Bake sheets of phyllo according to the general instructions at the beginning of this chapter.
Cut the pile of four sprayed sheets into 16 rectangles.
Bake in a preheated 375°F (190°C) oven for 8 minutes.
Arrange one phyllo rectangle on a dessert plate.
Slice the banana into a bowl.
Toss with the lemon juice and mash with a fork.
Spread the banana evenly on the phyllo rectangle.
Top with a second phyllo rectangle.
Put the vanilla pudding in a small bowl.
Add the pineapple and whipped topping.
Blend with a fork and spread on top of the phyllo.
Put the last rectangle onto a flat surface.
Spread with the Chocolate Glaze gently, taking care not to break the phyllo.
Top the napoleon with this layer.