Boston Cream Napoleon

photos by fibergal: top: Oopsie batter spread in a greased jellyroll pan and baked; middle: Napoleon after layering; bottom: ready to serve and enjoy!

This is a beautiful dessert skillfully put together by fibergal. She is, as you can see, very talented, and was kind enough to share her recipe and pictures with the world so that you, too, may have a little Napoleon in your life (not the real one, but the better tasting one).

Fibergal’s Boston Cream Napoleon

3 eggs
3 ounces cream cheese
2 packets Splenda
1/8 tsp cream of tartar
pinch of salt

1 small Sugar free instant French Vanilla Pudding (Great Value)
1 & 1/2 cups of 1% Milk
1/3 Cup Heavy Whipping Cream
2 Tablespoons Sugar Free Chocolate Syrup (Great Value)

Preheat oven to 300 defrees F.

On high speed (with a mixer), mix whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks with the Splenda, cream cheese, and added salt. Combine yolk mixture by barely folding it in with the whites.

Bake in a medium-sized jelly roll pan on a silpat sprayed with Pam for 27 minutes at 300°. Cooled. Cut into 4 equal strips.

Mix pudding with milk, and layer like a Napoleon or Lasagna. Mix whipping cream with 1 tablespoon of chocolate syrup and whip until frosting-like in thickness. Drizzle the top with the rest of the syrup. Chill for 4 hours.

Chef’s note: Rave reviews! Loved how light and airy the cake was. Pudding was thick and luscious and the chocolate was, well, chocolatey. Most definately a keeper! I can’t wait to play with the Oopsies some more, thank you Cleo for making the best mistake ever! (me: I’ll keep making mistakes if you keep cooking like that!)

= 5 servings of Finished Cake (with 1/3 cup leftover pudding)

Per Serving
cal 198
fat 15
carb 10
protein 6

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Comments

  1. Calicokitty says:

    Thank you so much for the oopsies and all the variations! This is the first time my husband has requested “seconds” on one of my low-carb “not-breads”. Can’t wait to try this new one too!!

  2. cleochatra says:

    That is fabulous that your husband is a fan! You’re a good cook!

    I am so excited about the variations. I knew I liked them as buns and pizza crusts (for little pizzas) and pita breads.

    But then all of these very clever ladies came forward with all of these variations! I am just so impressed!

    I am also so thankful at their willingness to share their recipes and pictures so that we can all try to emulate their successes!

    Who knew so many delicious and beautiful foods could come from my mistake in the kitchen?!

  3. Yum! I can’t wait to try these! I’m still on induction, so I’ll be trying an oopsie sandwich first, but believe me, I’m just waiting for the day!

  4. cleochatra says:

    Hey, girl! Hang in there. You are doing GREAT!!!

  5. i am not a fan of artificial sweetners. i wonder if there is a homemade vanilla pudding with just less sugar?
    Then just 2 tsp.of sugar(?) in the cake. The whipping cream is so luscious it doesn’t even need sugar!
    I know this means more carbs, but maybe could be made without too many more. What do you think? I am a novice @ this.

    Also, how many SERVINGS does this recipe make?

    i have really enjoyed the recipes I have tried. This is the first time I have looked @ the sweets. Am trying to find a not so nutritionally awful dessert for book club.

    • Hi there! A small amount of sugar wouldn’t likely hurt anyone, but I am really a fan of the Kroger blend that has both a tiny bit of sucralose and erythritol. I would guess this recipe makes 8 servings? Please let me know if you decide to swap out the sweetener for sugar/honey and let me know how it turns out!

  6. What type of mixer are you using for oopsies? KitchenAid or hand mixer

    • Hi, James! I use my Kitchenaid, but I have used a hand held power mixer, too. There are hardcore people out there who can whisk eggs stiff by hand!

  7. I can’t see pictures for this recipe and for many others. :-(

    • Hi, Yulia~ I need to fix that. When my site was transferred over, a lot of the thumnail “featured” images no longer appeared in the posts. I will have to change those manually… Starting with this one!

  8. Could you use chia seeds to make your own puddings for this? I have found Modified Tapioca Starch, Maltodextrin raise my sugar levels in my blood.

    • Your Lighter Side says:

      Hi! Absolutely! Chia is an amazing thickener, and I’ve used it, too. Grinding the seeds down will also result in less of that “poppy seed” crunch one typically gets with chia.

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