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Boston Cream Pie |
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Serves: 10 Print this RecipeThis old-fashioned dessert is making a comeback, and no wonder. This version is even more delicious than the one your mother used to make. The intense chocolate glaze is refreshingly bittersweet. 1/4 cup granulated sugar 1/4 cup unsweetened Dutch-process cocoa 1/3 cup low-fat (1%) buttermilk 1/2 teaspoon vanilla extract 1 recipe Sponge Cake, prepared and cooled 1 1 ounce pkg sugar-free, fat-free vanilla pudding 1 3/4 cups fat-free (skim) milk 1. Whisk the sugar and cocoa together in a small saucepan. Gradually add the buttermilk, whisking until smooth. Bring to a boil, stirring constantly; reduce heat and continue boiling for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Let cool. 2. Place a piece of plastic wrap directly on the surface of the glaze to prevent a skin from forming. Refrigerate until cold and thickened, at least 6 hours, or up to 5 days. 3. To assemble the cake, prepare the vanilla pudding according to the package directions for pie filling, using fat-free (skim) milk. Set aside to cool. 4. With a serrated knife, carefully slice the sponge cake in half lengthwise. Spread the pudding over the bottom half, then cover with the top half. Evenly spread a layer of glaze across the top, letting it drizzle down the sides. Refrigerate at least 1 hour before serving. EXCHANGES Carbohydrate 2 Fat 1/2 NUTRITION FACTS Calories 169(Calories from Fat 42) Total Fat 5 g Saturated Fat 2 g Cholesterol 48 mg Sodium 159 mg Carbohydrate 30 g Dietary Fiber 1 g Sugars 16 g Protein 3 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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