Low-Fat Boston Cream Pie 🍰
Description:
Indulge in the heavenly delight of Low-Fat Boston Cream Pie, a delectable dessert that seamlessly blends rich flavors with a guilt-free twist! You’d never believe it’s low-fat, but trust me, it is! Your entire family will clamor for more of this irresistible treat, and you’ll be thrilled to serve it knowing it won’t sabotage your diet goals. While it might seem like a labor-intensive endeavor, fear not, because the process is surprisingly manageable. With a little bit of planning, you’ll breeze through the steps, and the end result is utterly worth every ounce of effort!
Preparation Time: 4 hours (includes refrigeration)
Cook Time: 35 minutes
Total Time: 4 hours and 35 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/3 | cups flour |
| 1 1/2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 3 | tablespoons sugar |
| 1/2 | cup skim milk |
| 1/4 | teaspoon vanilla extract |
| 2/3 | cup instant vanilla pudding mix |
| 2 | cups skim milk |
| 1 | tablespoon sugar |
| 1 1/2 | tablespoons cocoa powder |
| 3 | tablespoons cornstarch |
| 2 | teaspoons vanilla extract |
| Veg oil spread for greasing |
Instructions:
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit.
- Prepare Cake Pan: Lightly grease or spray an 8 or 9-inch cake pan.
- Mix Dry Ingredients: In a small bowl, mix together flour, baking powder, and salt.
- Beat Egg Whites: In a medium bowl, beat egg whites at medium speed until frothy.
- Add Sugar: Gradually add 1/4 cup of sugar to the egg whites, beating until stiff peaks form.
- Prepare Cake Batter: In a large bowl with the same beaters, beat the remaining 1/4 cup sugar and veg oil spread until light and fluffy. With the mixer on low speed, alternately beat in the flour mixture and milk until blended. Stir in vanilla extract and one-third of the egg white mixture. Fold in the remaining egg whites until no white streaks remain.
- Bake Cake: Pour the batter into the prepared cake pan and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
- Prepare Filling and Glaze: While the cake is baking, prepare the filling and glaze.
- Filling: Prepare the pudding according to package directions, using 2 cups of skim milk. Refrigerate for 30 minutes, or until thickened.
- Glaze: In a small saucepan, mix together sugar, cocoa powder, and cornstarch. Stir in 1 cup of skim milk and bring to a boil over medium heat. Cook for 1 minute, stirring constantly, or until slightly thickened. Refrigerate for 20 minutes to cool.
- Assemble Cake: Using a serrated knife, carefully cut the cooled cake in half horizontally. Place the bottom layer, cut side up, on a serving platter. Spread the prepared filling over the top and then place the remaining layer of cake, cut side down, on top. Spread the cooled glaze over the top, allowing some of it to drip down the sides.
- Chill Cake: Chill the assembled cake for at least 3 hours, or until the glaze is set.
Nutritional Information:
- Calories: 235.8
- Fat Content: 0.7g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 1.5mg
- Sodium Content: 385.9mg
- Carbohydrate Content: 50.4g
- Fiber Content: 1g
- Sugar Content: 29g
- Protein Content: 6.8g
Enjoy this delightful Low-Fat Boston Cream Pie with your loved ones, guilt-free and utterly satisfying!
