Fibergal's Boston Cream Napoleon - Sugar Free

• 3 eggs, separated
• 3 ounces cream cheese
• 2 teaspoons Splenda sugar substitute (2 packets)
• 18 teaspoon cream of tartar
• 1 pinch salt
• 4 ounces sugar free fat free French vanilla pudding and pie filling mix (1 small box Great Value)
• 1 12 cups 1% low-fat milk
• 13 cup heavy whipping cream
• 2 tablespoons sugar-free chocolate syrup (Great Value)

1. Preheat oven to 300 degrees F.
2. On high speed (with a mixer), mix whites with cream of tartar until stiff peaks form.
3. In a separate bowl, mix yolks with the Splenda, cream cheese, and added salt.
4. Combine yolk mixture by barely folding it in with the whites.
5. Bake in a medium-sized jelly roll pan on a silpat sprayed with Pam for 27 minutes at 300.
6. Cool and cut into 4 equal strips.
7. Mix pudding with milk, and layer like a Napoleon or Lasagna.
8. Mix whipping cream with 1 tablespoon of chocolate syrup and whip until frosting-like in thickness.
9. Drizzle the top with the rest of the syrup.
10. Chill for 4 hours.

eggs, cream cheese, splenda sugar substitute, cream of tartar, salt, sugar, milk, heavy whipping cream, sugar

Taken from www.food.com/recipe/fibergals-boston-cream-napoleon-sugar-free-327968 (may not work)