Strawberry-alomond cream napoleons with strawberry sauce

1 Servings

Ingredients

Quantity Ingredient
1 Sheet; (half a 17-oz package) puff pastry
1 pack (4-serving size) instant vanilla pudding mix
1 cup Skim Milk
1 teaspoon Almond Extract
1 cup Light frozen whipped topping
2 pints Strawberries; stemmed
2 tablespoons Granulated Sugar; up to 3
1 teaspoon Fresh lemon juice
⅓ cup Sliced almonds; toasted
Powdered sugar for garnish

Directions

This was in today's Houston Chronicle. Sounds perfect for my new lowfat diet

Heat oven to 400 degrees. Thaw folded pastry sheet 20 minutes. Open sheet and cut along folds to make 3 equal strips; halve each strip to make 6 rectangles. Space each apart on baking sheet. Bake in the center of the oven about 15 minutes until well browned and baked through. Remove to rack to cool. Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to blend throughly. Cover and refridgerate. Slice enough strawberries to make 2 cups; set aside. To make strawberry sauce; halve the remaining strawberries and puree in blender with granulated sugar and lemon juice until smooth; set aside. Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced berries, dividing equally. Cover with pastry tops. Dust with powdered sugar. Serve with strawberry sauce. Note: All components of this recipe can be prepared several hours in advance. Cover and refridgerate pudding mixture, sauce and strawberries. Assemble just before serving.

Makes: 6 Servings Each: 413 calories, 20 grams fat, 7 grams protein, 1 milligram cholesterol, 52 grams carbohydrates, 354 milligrams sodium Posted to recipelu-digest by jecraig@... on Mar 25, 98

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