4 sheets phyllo dough
4 tsp. sugar
1 1/2 cups nonfat milk
1 cup lite whipped topping
1/2 cup fresh or frozen blueberries
1 pkg. (3.4 oz.) fat-free vanilla flavored instant pudding mix
3 fresh California nectarines
Powdered sugar, for garnish
Butter flavor no stick cooking spray
Heat oven to 400 F. Lay 1 phyllo sheet on flat work surface. Spray evenly with cooking spray; sprinkle with 1 tsp. of the sugar. Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar. Repeat with remaining sheets of phyllo to create a stack of 4 layers. Using sharp knife or scissors, cut into 15 rectangles that are each about 2 1/2" x 6". Place rectangles on large baking sheet that has been sprayed with cooking spray. Bake 3 to 4 minutes, until golden brown and crisp. Remove to racks and cool. Prepare pudding mix according to package instructions, using 1 1/2 cups milk. Fold in whipped topping; chill. Cut 2 nectarines into half-inch pieces (you should have 2 cups). Stir cut nectarines and 1/4 cup of the blueberries into the pudding mixture.
Just before serving, assemble Napoleon's: Place 5 of the phyllo rectangles on individual serving plates. Top with half of the filling mixture, dividing equally. Top each with another phyllo rectangle and remaining filling, dividing equally. Top with remaining 5 rectangles ; dust tops with powdered sugar. Garnish with remaining nectarine, sliced, and remaining 1/4 cup blueberries.
NOTE: Phyllo can be baked ahead and stored in covered container. Filling misture can be prepared ahead and refrigerated up to 24 hours before serving.
Yield: 5 servings