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Blogger News: Boston Cream Pie Made Over 29.9.15

Our made-over version of classic Boston cream pie is airier, more delicate and low fat. We think it's a great improvement.

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About

Prep Time: 15min.
Total Time: 1hr. 15min.
Servings: 10 servings
 
What You Need
 

  • 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
  • 1-1/2 cups cold fat-free milk
  • 1 cup thawed COOL WHIP LITE Whipped Topping, divided
  • 1 round angel food cake (10 oz.), cut horizontally into 3 layers
  • 1 oz. BAKER'S Semi-Sweet Chocolate, chopped

 
Make It
 

  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
  • Stack cake layers on serving plate, spreading pudding mixture between layers.
  • Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.

 
 
Kitchen Tips
 
Makeover - How We Did It
We've taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 130 calories and 8g of total fat, including 3.5g of saturated fat, per serving.
 
How to Slice Cake Evenly
Mark the cake into 3 horizontal layers with toothpicks. Use a long serrated knife and gently sawing motion to cut the cake into the layers as directed.
 
Make Ahead
Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.
 



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