Strawberry Napoleons

2 (5.3-oz.) containers plain fat-free yogurt
3 tablespoons honey
1 (16-oz.) container fresh strawberries, sliced
2 tablespoons sugar
4 frozen phyllo sheets, thawed
Vegetable cooking spray
1 teaspoon sugar
Garnishes: mint sprigs, whole strawberries

Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve. Combine strawberries and 2 Tbsp. sugar; cover and chill until ready to serve. Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/4 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/4 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1/2 tsp. sugar. Grill phyllo stacks, without grill lid, over medium-low heat (300° to 350°) 1 to 2 minutes on each side or until lightly browned. Place 1 grilled phyllo stack on each of 6 serving plates; top evenly with half of strawberry slices. Drizzle evenly with half of yogurt sauce. Top each with 1 grilled phyllo stack. Top evenly with remaining strawberry slices and yogurt sauce. Garnish, if desired. Serve immediately

Source: Southern living 2006