Recipe - Strawberry-Alomond Cream Napoleons With Strawberry Sauce

1 Sheet; (half a 17oz
package) puff pastry
1 pack (4serving size) instant
vanilla pudding mix
1 cup Skim Milk
1 teaspoon Almond Extract
1 cup Light frozen whipped topping
2 pt Strawberries; stemmed
2 tablespoon Granulated Sugar; up to 3
1 teaspoon Fresh lemon juice
1/3 cup Sliced almonds; toasted
Powdered sugar for garnish

This was in today's Houston Chronicle. Sounds perfect for my new lowfat
diet

Heat oven to 400 degrees. Thaw folded pastry sheet 20 minutes. Open sheet
and cut along folds to make 3 equal strips; halve each strip to make 6
rectangles. Space each apart on baking sheet. Bake in the center of the
oven about 15 minutes until well browned and baked through. Remove to rack
to cool. Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes;
fold in whipped topping to blend throughly. Cover and refridgerate. Slice
enough strawberries to make 2 cups; set aside. To make strawberry sauce;
halve the remaining strawberries and puree in blender with granulated sugar
and lemon juice until smooth; set aside. Carefully split each piece of
pastry in half horizontally. Cover bottom halves with almonds, then pudding
mixture and cut or sliced up berries, dividing equally. Cover with pastry tops. Dust
with powdered sugar. Serve with strawberry sauce. Note: All components of
this recipe can be prepared several hours in advance. Cover and
refridgerate pudding mixture, sauce and strawberries. Assemble just before
serving.

Makes: 6