Light and Flaky Mint Chocolate Napoleon
Serving Size / Yield
- 4 Tbs. (1/2 stick) Earth Balance Vegan Buttery Stick, melted
- 2 Tbs. Cocoa Powder, plus additional for dusting
- 3 sheets Phyllo Dough, thawed
- 6 Tbs. Sugar-Free Sweetener, granulated
- 4 oz. Low-Fat Cream Cheese, softened
- 1/8 C. Fat-Free Half-and-Half
- 1/2 tsp. Pure Mint Extract
Preheat the oven to 375 degrees. In a small bowl, mix together the butter and cocoa powder. Place 1 sheet of phyllo on a sheet pan lined with parchment paper and brush it with the cocoa mix. Sprinkle 2 tablespoons of sugar evenly across the cocoa-covered phyllo. Stack another sheet of phyllo atop the first one, and brush with cocoa mix and sprinkle with sugar. Repeat the process one more time, ending with the third sprinkling of sugar. Cover the phyllo stack with parchment paper and place another pan on top to weigh it down. Bake for 15 to 20 minutes until the dough has turned dark brown. Keep the pans stacked as you remove the phyllo dough and let sit to cool. Meanwhile, in a medium-sized mixing bowl, blend together the cream cheese, half-and-half, and mint extract.
To assemble the napoleons, break the phyllo up into large squares. Dab 4 plates each with the mint cream, and press 1 phyllo piece down on it. Spoon a heaping tablespoon of the mint cream mixture in the center of the phyllo. Place another phyllo piece on top and repeat, topping the napoleon off with a final layer of phyllo dough and a dusting of cocoa powder.