Boston Cream Pie Minis - Low Fat Version

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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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Number of Servings: 24


    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


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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