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Cool Lime Napoleons

Tuesday, September 07, 2004
12 servings
1 pkg reduced fat refrig. crescent rolls3 kiwi, peeled and sliced
1 can(11 oz) of mandarin orange segments, drained and patted dry
2 large limes
1 container (8 oz) of fat-free frozed whipped topping, thawed
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped
powdered sugar (to sprinkle/decorate napoleons)
Preheat oven to 375 degrees. Lightly flour baking pan. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough with flour. Pat dough or roll dough evenly to cover bottom of pan. Prick dough using pastry tool. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes on a cooling rack. Carefully remove pastry from pan to cooling rack; cool completely.

Transfer pastry to a cutting board. Using a pizza cutter, cut pastry crosswise into six rows and lengthwise into four rows to make 24 2 1/2 inch squares. Slice kiwi using an egg-slicer. Place on kiwi slice and one orange segment onto each pastry square.

Using a zester/scorer, zest one lime to measure 1 tsp zest. Finely snip zest with kitchen shears. Juice limes using juicer to measure 2 Tbsp. juice. In a large bowl, combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened. Place filling into a icing decorator or pastry decorator. Pipe a 1 1/2 inch rosette onto each pastry square, refilling decorator as needed.

Finely chop almonds using a food chopper, sprinkle over rosettes. Lightly sprinkle with powdered sugar. Place one pastry square on top of another, press down lightly. Repeat with remaining pastry squares. Serve immediately.
Nutrition Facts:
Julie A. Free -
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