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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 6.5 g
  • Cholesterol: 18.6 mg
  • Sodium: 192.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Boston Cream Pie Minis - Low Fat Version calories by ingredient
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Boston Cream Pie Minis - Low Fat Version

Submitted by: ANGELKITTEN1972

Introduction

Took this from Kraftcanada.com Took this from Kraftcanada.com
Number of Servings: 24

Ingredients

    1 pkg. (2-layer size) yellow cake mix
    1 cup cold skim milk
    1 pkg. (4-serving size) Fat Free Vanilla Instant Pudding
    1-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided
    4 squares BAKER'S Semi-Sweet Chocolate

Directions

HEAT oven to 350ºF. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.

BEAT milk and pudding mix in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. Cover with tops of cupcakes.

MICROWAVE remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate 15 min. Refrigerate leftovers.


Number of Servings: 24

Recipe submitted by SparkPeople user ANGELKITTEN1972.






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