Fresh Berry Napoleons with Mousse

2 – 4 sheets phyllo dough (extra to allow for breakage)
Hazelnut oil spray or cooking spray
1½ teaspoons raw can sugar (Turbinado), for sprinkling
½ cup strawberry-white chocolate mousse
½ cup each of fresh blackberries, raspberries and blueberries
Garnish:  powdered sugar or unsweetened cocoa powder.

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 
2. Place one sheet of phyllo dough on a clean cutting board. Spray with hazelnut oil and sprinkle with ½ teaspoon of sugar. Place a second layer of dough on top, spray with oil and sprinkle with sugar. Fold the sheet in half lengthwise. Spray the top with oil, and sprinkle with sugar. Cut the layered sheet in half lengthwise and each half into 6 rectangles or diamonds.  You should have 12 layered pieces. Place these pieces on the prepared baking sheet. (You may want to repeat with two more sheets because the phyllo dough is delicate and some of the rectangles may break.)
3. Cover with another piece of parchment paper. Put another baking sheet on top to help the phyllo dough layers bake together so they will not break as easily. Bake for 12 to 15 minutes or until golden brown and crispy. Cool and store in an airtight container until ready to use.
4. To assemble: Fill a pastry bag fitted with a small star tip with the mousse. Place one phyllo rectangle or diamond on a serving plate. Pipe a small, zigzag line onto the rectangle, using about 1 tablespoon of mousse. Arrange 3 of each kind of berry on the mousse. Repeat with another layer of phyllo, mousse and berries, and top with a third phyllo piece. Dust with cocoa or powdered sugar to garnish.

Nutritional Analysis Per Napoleon:  Calories 90; Protein 3g; Total Fat 3.5g; Saturated Fat 1.5g; Carbohydrates 15g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 35mg.

Strawberry-White Chocolate Mousse
Makes 2½ cups

1 cup white chocolate chips 2/3 cup plain or vanilla fat-free yogurt, excess liquid drained off
1/2 teaspoon pure vanilla extract
1/4 cup raw can sugar (Tubinado)
1/3 cup pureed strawberries (about 7 medium pureed in a blender)
1/2 cup fat-free milk
1 package unflavored gelatin powder (1 tablespoon)
1/2 cup pasteurized large egg whites (available in the dairy or freezer section of the grocery store)
1/2 teaspoon cream of tartar

1. Place the white chocolate in the top of a double broiler or stainless steel bowl. Place over simmering water and heat until the chocolate has just melted. Set aside.
2. In a small bowl, whisk together the yogurt, vanilla, sugar, and strawberry puree. Pour the milk into a small saucepan and sprinkle the gelatin on top. Let stand for about 2 minutes. Stir over medium heat until the gelatin has dissolved completely, about 2 minutes.
3. Whisk the melted white chocolate and yogurt mixture together. Stir in the milk mixture and set aside.
4. Combine the egg whites and cream of tartar in a bowl. Beat with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold the whipped egg whites into the chocolate-yogurt mixture. Chill for at least 1 hour prior to serving to allow the gelatin to set up.

Nutritional Analysis Per 1/4 Cup:  Calories 120; Protein 4g; Total Fat 6g; Saturated Fat 4g; Carbohydrates 16g; Dietary Fiber 0g; Cholesterol 0mg; Sodium 60mg.