Lemon Cream Napoleon

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


1 cup low-fat ricotta cheese

1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling

1 cup sour cream, light

1 tablespoon lemon zest, finely minced, plus extra for garnish

1 tablespoon honey

1 tablespoon warm water

12 won-ton wrappers

4 tablespoons whipped topping

1 teaspoon vanilla extract


  1. In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
  2. Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
  3. In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
  4. To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

Blueberry Cake with Lemon-Mascarpone Cream

Lemon Chicken Breasts

Lemon Yogurt Cake

Lemon Capellini

Blueberry Scones with Lemon Glaze

Linguine with Shrimp and Lemon Oil

Greek Lemon Chicken Soup

Salmon with Lemon, Capers, and Rosemary