Ingredients
2 tsp. unsalted butter
2 tsp. canola oil
2 phyllo leaves
2 1/2 tbsp. confectioners’ sugar
1 1/2 tsp. Confectioners’ sugar (optional)
1 pt. Rocky Road low-calorie ice cream or another low-calorie flavor to your liking
Preparation
Step 1Preheat the oven to 400 degrees. Mix the melted butter and oil together in a small bowl. Spread one of the phyllo leaves on a cookie sheet, and brush it with half of the butter and oil mixture. Place the 2 1/2 tablespoons of confectioners’ sugar in a sieve, and sprinkle about half of it evenly over the phyllo leaf. Place the second phyllo leaf on top, aligning it with the first, and repeat the buttering and sugaring procedure, using the rest of the butter-oil mixture and sugar in the sieve.Step 2With a large, sharp knife, cut the stacked phyllo leaves into twelve equal squares, four running the length of the rectangle and three across the width. Bake the squares at 400 degrees for 7 to 8 minutes, until they are well browned, crisp, and glazed on top. Using a thin spatula, remove the squares from the cookie sheet, and cool them on a rack.Step 3At serving time, place a phyllo square on each of the four plates. Using a spoon, scrape a shaving of ice cream (about 1 ounce) for each serving and mound the shavings on top of the phyllo squares on the plates. Stack another phyllo square on top of each ice cream mound, and add another shaving of ice cream. Top the desserts with the remaining phyllo squares, and sprinkle on the remaining 1 1/2 teaspoon of confectioners’ sugar as a decoration, if desired. Serve immediately.
Prepared in the style of a classic napoleon, which is traditionally made with puff pastry, this dessert uses packaged phyllo leaves, a much lighter alternative. I brush two of the thin pastry leaves with a little butter, oil, and sugar, cut them into squares, and bake them. Low-calorie ice cream is sandwiched between the squares, and the stacked desserts are sprinkled with a little confectioners’ sugar before serving.
