LEMON CREAM NAPOLEON

LEMON CREAM NAPOLEON image

Yield 4

Number Of Ingredients 9

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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 tbs lemon zest, finely minced, plus extra for garnish
1 tbs honey
1 tbs warm water
12 won-ton wrappers
4 tbs whipped topping
1 tsp vanilla extract

Steps:

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 minutes. Mix until pudding consistency. Preheat oven to 350 degrees. Line baking sheet with kitchen parchment. 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. 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. Garnish with a sprinkle of lemon zest.