- 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
Boston Cream Pie Minis - Low Fat VersionSubmitted by: ANGELKITTEN1972
IntroductionTook this from Kraftcanada.com Took this from Kraftcanada.com
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
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.