Heart-Healthy Boston Cream Pie
Indulge in the decadent flavors of a classic dessert with a wholesome twist—our Heart-Healthy Boston Cream Pie! This guilt-free version of the beloved treat features a light, moist cake made with whole wheat pastry flour and almond butter, layered with a velvety Greek yogurt custard filling, and topped with a rich dark chocolate ganache. Sweetened naturally with a stevia blend and turbinado sugar, this dessert satisfies your sweet tooth without the excess calories or refined sugars. Perfect for those seeking a healthier dessert option, this recipe is low in fat while still delivering all the indulgence of a traditional Boston Cream Pie. Whether you're serving it at a dinner party or enjoying it as a weekend indulgence, this heart-healthy favorite is sure to impress! Keywords: heart-healthy dessert, Boston Cream Pie, low-fat cake, healthy chocolate ganache.
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Recipe Information
Ingredients
- 1 cup whole wheat pastry flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup unsalted almond butter
- 0.5 cup granulated stevia or erythritol blend
- 1 teaspoon vanilla extract
- 3 large egg whites
- 0.75 cup low-fat buttermilk
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons cornstarch
- 1 cup low-fat milk (1%)
- 2 tablespoons turbinado sugar
- 0.5 cup semi-sweet chocolate chips (60% cacao or higher)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the unsalted almond butter and stevia blend until smooth. Add the vanilla extract and egg whites, one at a time, beating well after each addition.
Alternately add the flour mixture and the buttermilk to the almond butter mixture, beginning and ending with the flour mixture. Stir until just combined and smooth.
Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To prepare the filling, in a small saucepan, mix the Greek yogurt, cornstarch, and low-fat milk over medium heat. Stir constantly until the mixture thickens and boils. Remove from heat and stir in the turbinado sugar until dissolved.
Let the filling cool slightly before spreading it onto the bottom half of the cooled cake. Top with the other cake half.
For the ganache, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Pour over the assembled cake, letting it drip down the sides.
Refrigerate the cake for at least 30 minutes to set the ganache before serving.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 105.0 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1073 mg | 83% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
