This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 5 hrs

Lemon Berry Napoleon Loaf

Rate this recipe!

"This tasty and refreshing dessert features Pepperidge Farm® Puff Pastry Sheets layered in a loaf pan with both lemon sherbet and raspberry sherbet, then frozen, sliced and drizzled with fresh raspberry sauce." — Campbell's Kitchen

Ingredients Edit and Save

Watch video tips and tricks

How to Make Lemon Bars

The Best Lemon Bars

Baked Lemon Chicken with Mushroom Sauce

Lemon Square Bars

Apple Berry Crisp

Creamy Lemon Chicken

Lemon Berry Tartlets

Grandma’s Lemon Meringue Pie

Gingerbread Cake with Lemon Glaze

Sugar and Sweeteners

Original recipe makes 8 servings Change Servings

1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 pint lemon sherbet or sorbet, softened
1 pint rapsberry sherbet or sorbet, softened

12 ounces fresh or thawed frozen raspberries
1/2 cup sugar
Fresh raspberries (optional)

Check All Add to Shopping List

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise into 2 (4 1/2 x 9-inch) rectangles. Place the pastry rectangles onto the prepared baking sheet. Cover with another piece of parchment paper and top with another baking sheet. Bake for 20 minutes or until the pastries are golden. Remove the pastries to a wire rack and let cool completely.
Line a 9x5-inch loaf pan with plastic wrap. Spread the lemon sherbet in the bottom of the loaf pan. Trim the edges of 1 pastry rectangle to fit the loaf pan and gently press onto the lemon sherbet. Repeat the layers with the raspberry sherbet and remaining pastry rectangle. Cover the loaf pan and freeze for 4 hours or overnight.
Place the raspberries and sugar into a blender or food processor. If using fresh berries, let the mixture stand for 20 minutes. Cover and blend until the mixture is smooth. Press the raspberry mixture through a sieve into a medium bowl.
Invert the loaf pan onto a serving plate. Cut the loaf into 8 slices. Drizzle the slices with the raspberry sauce and top with the raspberries, if desired.

Kitchen-Friendly View

PREP 30 mins
COOK 4 hrs 20 mins
READY IN 4 hrs 50 mins

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Lemon Loaf Cake

Lemon Berry Tartlets

Blueberry Lemon Loaf

Passover Iced Lemon Loaf

Lemon Lavender Avocado Loaf

Zesty Lemon Loaf

Lemon Ginger Loaf

Lemon Berry Slushy

Outrageous Lemon Berry Trifle

Lemon Poppy Seed Loaf

ADVERTISE WITH US

Nutrition

Calories
319 kcal
16%

Carbohydrates
59.1 g
19%

Cholesterol
0 mg
0%

Fat
8.5 g
13%

Fiber
5.4 g
21%

Protein
2.7 g
5%

Sodium
152 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Berry Napoleon Loaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 319
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 2.3g 11 %
Cholesterol 0mg 0 %
Sodium 152mg 6 %
** Potassium 91mg 3 %
Total Carbohydrates 59.1g 19 %
Dietary Fiber 5.4g 21 %
Protein 2.7g 5 %
Sugars 42.5g
** Vitamin A 1 %
** Vitamin C 26 %
** Calcium 1 %
** Iron 3 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.