Low Fat Boston Cream Pie
Indulge in a guilt-free twist on a dessert classic with this Low Fat Boston Cream Pie! This lightened-up version captures all the decadent layers you love—fluffy sponge cake, creamy vanilla custard, and a rich dark chocolate glaze—while using wholesome swaps like unsweetened applesauce, egg whites, and skim milk to keep it low in fat without compromising flavor. Perfectly portioned for eight servings, this recipe is a crowd-pleaser that comes together in under an hour. Whether you're lightening up your desserts or looking for a healthier Boston Cream Pie option, this recipe is a delicious and satisfying way to treat yourself without the guilt.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 4 large egg whites
- 0.5 cup low-fat milk
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.25 cup unsweetened applesauce
- 3 tablespoons cornstarch
- 1.5 cups skim milk
- 0.5 cup light whipped topping
- 0.5 cup dark chocolate chips
- nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan with nonstick cooking spray.
In a medium bowl, sift together the flour and baking powder. Set aside.
In another bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until the peaks hold stiff and glossy.
Gently fold the flour mixture into the beaten egg whites in batches, alternating with the low-fat milk and vanilla extract. Finally, fold in the applesauce.
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 remove from pan and allow to cool completely on a wire rack.
In a medium saucepan, whisk together the cornstarch and skim milk until smooth. Place over medium heat, cooking until the mixture thickens and coats the back of a spoon. Stir constantly to avoid lumps.
Once thick, remove from heat and allow to cool slightly. Stir in the light whipped topping and 1 teaspoon of vanilla extract.
To assemble the pie, slice the cooled cake horizontally into two layers. Spread the custard mixture evenly over the bottom layer, then top it with the second layer of cake.
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between to ensure smoothness.
Pour the melted chocolate over the top of the cake, smoothing it out into an even layer. Allow the Boston Cream Pie to chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 190.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 743 mg | 57% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1659 mg | 35% | |
*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.
