Blueberry Millefeuille

Ingredients

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

Instructions

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