When berries are at their peak, use them to make a gorgeous dessert fit for an emperor—or your family! The crisp wonton wrappers are a low-fat stand-in for the puff pastry typically used to make napoleons.

　　

Ingredients

Serves 4; 1 napoleon per serving

　　12 wonton wrappers

　　2 teaspoons canola or corn oil

　　10 ounces frozen unsweetened raspberries, thawed

　　1 tablespoon sugar

　　2/3 cup sliced strawberries

　　2/3 cup blueberries

　　2/3 cup raspberries

　　1/4 teaspoon confectioners’ sugar

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Place the wonton wrappers in a single layer on a large baking pan. Brush both sides of each wrapper with the oil.

　　

Step 3

Bake for 8 to 10 minutes, or until golden brown. Transfer the pan to a cooling rack and let the wrappers cool for about 10 minutes.

　　

Step 4

Meanwhile, put the thawed raspberries in a fine-mesh sieve over a medium bowl. Using a rubber scraper, press the berries through the sieve. Discard the solids. Add the sugar to the raspberry sauce, stirring until the sugar is dissolved. Set aside.

　　

Step 5

Place 1 wonton wrapper on each plate. Sprinkle half the strawberries and half the blueberries over the wonton wrappers. Drizzle each serving with 2 teaspoons raspberry sauce. Repeat with another layer of wonton wrappers and the remaining strawberries and blueberries. Drizzle each serving with 2 teaspoons raspberry sauce. Top each with another wonton wrapper. Drizzle the plates with the remaining raspberry sauce. Sprinkle the fresh raspberries over the sauce. Sprinkle the tops of the napoleons with the confectioners’ sugar.

　　

Cook’s Tip

Step 6

You can bake the wonton wrappers a day ahead and store them at room temperature in an airtight container. Assemble the napoleons just before serving.

　　

Nutrition information

Step 7

(Per serving)

　　

Step 8

Calories: 183

　　

Step 9

Total fat: 3.0g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.0g

　　

Step 13

Monounsaturated: 1.5g

　　

Step 14

Cholesterol: 2mg

　　

Step 15

Sodium: 16mg

　　

Step 16

Carbohydrates: 37g

　　

Step 17

Fiber: 6g

　　

Step 18

Sugars: 13g

　　

Step 19

Protein: 4g

　　

Step 20

Calcium: 40mg

　　

Step 21

Potassium: 220mg

　　

Dietary Exchanges

Step 22

1 starch

　　

Step 23

1 1/2 fruit

　　

Step 24

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition