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Spiced Pear with Vanilla Ice Cream
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Boston Baby
Yield: Makes 12 servings (1 cupcake each)
Ingredients:
1
package (18-1/4 ounces) yellow cake mix
3
eggs or 3/4 cup cholesterol-free egg substitute
1/3
cup unsweetened applesauce
1
package (4-serving size) sugar-free vanilla pudding and pie filling mix
2
cups low-fat (1%) milk or fat-free (skim) milk
1/3
cup sugar
1/3
cup unsweetened cocoa powder
1
tablespoon cornstarch
1-1/2
cups water
1-1/2
teaspoons vanilla
Preparation:
1.
Line 24 (2-1/2-inch) muffin cups with paper liners; set aside.
2.
Prepare cake mix according to lower fat package directions, using 3 eggs and applesauce. Spoon batter into prepared muffin cups. Bake according to package directions; cool completely. Freeze 12 cupcakes for another use.
3.
Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
4.
For chocolate glaze, combine sugar, cocoa, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave on HIGH 4 to 6 minutes, stirring every 2 minutes, until slightly thickened. Stir in vanilla.
5.
To serve, for each dessert drizzle 2 tablespoons chocolate glaze onto plate. Cut 1 cupcake in half; place halves on top of glaze. Top with about 2 heaping tablespoonfuls pudding. Garnish as desired. Serve immediately.
Nutritional Information:
| Serving Size: 1 Boston Baby with about 2 tablespoons pudding (without garnish) | |
| Fiber | <1 g |
| Carbohydrate | 28 g |
| Cholesterol | 29 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 158 |
| Protein | 3 g |
| Sodium | 175 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in:
Cakes
