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Orange Cream Dessert - No Sugar Added

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“I have not tried this recipe. I got this recipe from Linda's Low Carb. It's pretty good, but if you like things very sweet, you may want to add a little more sweetener to the filling. The orange flavor is subtle. Be sure to let this chill long enough for the flavors to blend.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. In a medium bowl, cream the butter, Splenda and egg. Add the remaining ingredients and beat well. Spread in a greased 11x7" baking pan. Bake at 350º 15-20 minutes until golden brown and firm to the touch. Cool completely then carefully turn out of the pan.
  3. Filling:
  4. In a small bowl, whip the cream until stiff; set aside. In a medium bowl, beat the remaining ingredients until fluffy. Fold in the whipped cream.
  5. Syrup And Topping:
  6. In a glass measuring cup, mix all but the coconut. You can substitute orange flavored syrup for the pineapple and coconut, or a combination of your choice to equal 1/4 cup.
  7. Assembly:
  8. Cut pieces of cake to fit in a single layer on bottom of 4x8" loaf pan. The cake will be very fragile. Brush with half of the syrup mixture. I poured it from the measuring cup while brushing. Spread with half of the cheese filling; repeat the layers. Sprinkle the coconut over the top; cover and chill several hours or overnight.
  9. Can be frozen.

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