Chocolate Banana Napoleons (Ww)

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“The finishing touch to our Easter meal, 2008. From the WW website, 4 points per serving.”

Ingredients Nutrition

  • 1 sheet phyllo dough
  • butter-flavored cooking spray, 1 spray
  • 2 12 tablespoons sugar
  • 1 34 teaspoons unsweetened cocoa
  • 12 cup skim milk
  • 1 tablespoon cornstarch
  • 23 cup fat-free whipped topping
  • 1 medium banana, peeled and thinly sliced


  1. Preheat oven to 350°F Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet. Spray with butter-flavored cooking spray. Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long. Spray again.
  2. Stir 1 1/2 teaspoons sugar and 1/4 teaspoon cocoa together in cup. Sprinkle sugar mixture over phyllo. Cut phyllo crosswise into 6 equal strips using sharp knife. Spread out on baking sheet. Bake in oven until crisp and lightly browned, 8 minutes. Cool.
  3. Meanwhile, scald milk (heat to just below boiling point) in a small pot. Add remaining sugar and stir to dissolve.
  4. Combine remaining cocoa and cornstarch in cup. Pour in enough hot milk to make a paste. Stir and return to pot. Cook over low heat, stirring constantly, until thick. Spoon into bowl and cool completely.
  5. To assemble, fold whipped topping into chocolate mixture. Spread 2 heaping tablespoons mousse mixture over each phyllo sheet. Top each with banana slices. Place 1 phyllo sheet on dessert plate. Add 2 more layers. Repeat to make second serving. Yields 1 per serving.

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