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Boston Babies


Boston Baby

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

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