Fresh Fruit and Honey Napoleon

Light and flaky phyllo dough stands in for puff pastry in thiselegant dessert with a hint of honey.
Makes 6 Servings
2 tablespoons reduced-calorie tub margarine, melted2 tablespoons honey6 sheets thawed frozen phyllo dough (12 x 17″ each)*1 medium papaya, pared, seeded and cut into 1/2″ chunks3/4 cup blueberries1 tablespoon fresh lemon juice3/4 cup whipped topping1 tablespoon confectioners sugar
Preheat oven to 375oF. Spray large baking sheet withnonstick cooking spray. In small bowl, combine margarineand honey; set aside.To assemble layers, keeping phyllo sheets covered with adamp towel, layer 1 sheet of dough at a time, brushing eachsheet with 2 teaspoons of the margarine mixture, using allof the dough and margarine mixture.Cut dough crosswise into three 5 1/2″-wide strips; cutdough lengthwise into six 2″ strips, forming eighteenrectangular pieces. Bake 8-10 minutes, until browned andcrisp. Transfer pan to rack; let cool.Meanwhile, in medium bowl combine papaya, blueberriesand juice.To serve, on each of six serving plates, place 1 piece ofbaked phyllo dough; top each with 1 tablespoon whippedtopping and 1 tablespoon of the fruit mixture. Repeatprocedure using all of the baked phyllo dough, equalamounts of the remaining whipped topping and fruitmixture, ending with baked phyllo dough. Evenly dust eachwith confectioners sugar. Serve immediately.
*Phyllo dough must be thawed in the refrigerator for at least 8hours.
EACH SERVING PROVIDES: 1/2 Fat, 1/2 Fruit, 1/2 Bread, 65Optional Calories
PER SERVING: 150 Calories, 2 g Protein, 5 g Fat, 26 gCarbohydrate, 138 mg Sodium, 1 mg Cholesterol, 1 g DietaryFiber