Kathy's Cream Puff Cake - Sugar Free!
November 28, 2011
"A friend of mine gave me this recipe several years ago. Her husband is diabetic, do this is just a perfect dessert. You would not even know that it is sugar free either. You will love it! "
- Serving Size: 1 (202 g)
- Calories 447.9
- Total Fat - 30.8 g
- Saturated Fat - 12.2 g
- Cholesterol - 130.6 mg
- Sodium - 488.7 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 3 g
- Sugars - 14.1 g
- Protein - 11.6 g
- Calcium - 109.2 mg
- Iron - 1.9 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.3 mg
Preheat oven to 400'.
Boil water and margarine in a saucepan. Remove from heat.
Stir in flour.
Use an electric mixer, and add eggs, one at a time, mix well -- it will be sticky
Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
Combine pudding and milk. Blend in cream cheese until smooth. Spread over cooled cake.
Beat heavy cream until the consistency of whipped cream ( forms stuff peaks. Then beat in sugar substitute.
Spread whipped cream evenly over pudding layer.
Refrigerate about 2 hours before serving.
Using a potato peeler, cover with shaved chocolate if desired. This makes it looks so pretty!
Keep refrigerated. I often make this a day ahead with no problems.
Tips & Variations
No special items needed.