Lemon Cream Napoleon (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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