Melon Napoleons

A healthy take on the traditional pastry dessert. In this recipe, high-fat, high-calorie pastry and filling are replaced with tempting Lemon Crisps, melon slices and light dessert topping.

Prep Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
6 servings


Lemon Crisps:

  • ¼ cup softened butter

  • ¼ cup sugar (see Tip)

  • 1 teaspoon finely shredded lemon peel

  • ½ teaspoon baking powder

  • ½ teaspoon vanilla

  • teaspoon salt

  • 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white

  • 1 ¼ cups cake flour or all-purpose flour

  • Toppings:

  • cup thinly sliced 2- to 3-inch pieces assorted peeled melon

  • cup frozen light whipped dessert topping, thawed

  • 1 teaspoon Fresh or dried lavender buds


  1. To prepare Lemon Crisps: Preheat oven to 375 degrees F. In a small bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add sugar, lemon peel, baking powder, vanilla, and salt; beat until combined. Add refrigerated or frozen egg product, thawed, or 1 egg white; beat until combined. Using 1-1/4 cups cake flour or all-purpose flour, beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Shape dough into a ball. On a lightly floured surface, roll dough to 1/16 to 1/8 inch thickness. Using a 2 1/2-inch round scalloped cutter, cut out dough. Place on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are very lightly browned. Transfer cookies to wire racks; let cool.

  2. To assemble dessert, place one of the Lemon Crisps on each of six dessert plates. Arrange half of the melon on Lemon Crisps on plates and top with one-third of the dessert topping. Top each with a second Lemon Crisp. Top with the remaining melon and half of the remaining dessert topping. Top each with a third Lemon Crisp. Dollop with the remaining dessert topping.

  3. If desired, garnish with lavender buds.


Tips: We do not recommend sugar substitutes for this recipe.

Store the remaining Lemon Crisps in an airtight container at room temperature for up to 3 days or freeze for up to 6 months. For a quick-and-easy dessert, serve the Lemon Crisps plain or crumble them over plain low-fat yogurt and assorted fruit.

Nutrition Facts (per serving)

194 Calories
7g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 3 crisps with melon and dessert topping.
Calories 194
% Daily Value *
Total Carbohydrate 29g 10%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 3g 5%
Total Fat 7g 9%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Vitamin A 732IU 15%
Vitamin C 6mg 6%
Folate 69mcg 17%
Sodium 111mg 5%
Calcium 14mg 1%
Iron 2mg 10%
Magnesium 7mg 2%
Potassium 76mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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