Blueberry Millefeuille


  1. 2 sheets frozen phyllo pastry, thawed and cut in half
  2. Butter flavored Vegetable Oil Spray
  3. 1 tablespoon Splenda
  4. About 3 tablespoons/20 g finely chopped hazelnuts
  5. 1 cup fresh or defrosted frozen Blueberries
  6. 1 cup Lite And Easy Bianco Mangiaro Pudding


  1. Preheat the oven to 375 degrees F.
  2. Lay a sheet of phyllo pastry on a work surface.
  3. Spray with oil.
  4. Sprinkle over about a teaspoon of Splenda and some hazelnuts.
  5. Repeat 3 more layers the same way.
  6. Using a large knife or pizza cutter, slice the sheet into 8 rectangles.
  7. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes. DO NOT OVERCOOK!

Assemble the dessert just before serving

  1. Place a phyllo layer on each of 4 plates.
  2. Top each with 1/4 of the pudding mixture.
  3. Arrange berries standing upright on top.
  4. Top each dessert with another serving of phyllo.
  5. Serve immediately