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Low-Fat Vanilla Mousse Parfait Napoleon




Source of Recipe


Internet


List of Ingredients




1 envelope (1/4 ounce) unflavored gelatin
3/4 cup skim evaporated milk
8 ounces low-fat vanilla yogurt
4 ounces low-fat cream cheese, softened
2 and 1/2 tablespoons sugar
1 quart strawberries, sliced (for garnish

Sprinkle gelatin over milk in a saucepan and let stand for 1 minute. Cook mixture over low heat, stirring constantly, until gelatin dissolves. Remove pan from heat; set aside and allow to cool.

In a bowl, combine yogurt, cream cheese and sugar. Beat with hand mixer until smooth. Spoon mixture onto a parchment-lined sheet pan. Cover and chill until firm.

Napoleon pastry layers
1 tablespoon ground cinnamon
1/2 cup granulated sugar
20 sheets phyllo dough

Mix cinnamon and sugar in a bowl. Spray the sheets of phyllo with vegetable cooking spray. Sprinkle cinnamon and sugar mixture lightly in between the sheets. Make 4 layers high. Cut out star shapes and line up on parchment-lined sheet pan. Bake at 350 degrees for 8 to 11 minutes until golden brown.

raspberry sauce
6 ounces frozen raspberries
1/4 cup sugar

Heat ingredients in small saucepan until sugar is dissolved. Mix with hand mixer. Strain sauce and chill.

peach sauce
8 ounces frozen peaches
1/4 cup sugar

Heat ingredients in small saucepan until sugar is dissolved. Mix with hand mixer. Strain sauce and chill.

garnish
powdered sugar
fresh mint
mango slices
fresh raspberries
writing chocolate

Assembly: Use a 1 1/2-inch cookie cutter to cut disks from the sheet pan of vanilla parfait which was chilled until firm. Top each disk with a star made from the Napoleon pastry layers. Sprinkle with powdered sugar. Garnish plate with raspberry sauce, peach sauce, fresh mint, mango slices, fresh raspberries and writing chocolate.





Recipe