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Skinny Boston Cream Pie Recipe

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For those not counting calories or wanting a skinny version, try this post for an Easy Boston Cream Pie Recipe.

If you’re looking for a decadent dessert that’s skinny on calories but not on flavor, this Skinny Boston Cream Pie Recipe from Briana is a must-try. At just 98 calories per serving, there’s no guilt involved.

Skinny Boston Cream Pie

Skinny Boston Cream Pie Recipe Ingredients:

1 sugar-free angel food cake
1 box (1 ounce) instant sugar-free vanilla pudding
1 cup skim milk
1 tub of light cool whip
1 ounce (or 2 Tbsp) of sugar-free chocolate chips

skinny boston cream pie

How to Make Skinny Boston Cream Pie

Mix 1 cup skim milk with the instant sugar-free vanilla pudding until thickened.
Fold in 1/2 of the Light Cool Whip.
Slice Sugar-Free Angel Food cake into three horizontal slices with a knife.
Fill one layer of the Angel Food cake at a time with the pudding.
Pour the sugar-free chocolate chips in a microwave bowl with the remaining Cool Whip and microwave in increments of 30 seconds, stirring after each heating, until chips are melted and smooth.
Pour chocolate over top of filled layers of Angel Food cake.

Skinny Boston Cream Cake #Recipe

Skinny Boston Cream Pie #Recipe

Yield: 10 servings

This skinny Boston Cream Pie has just 98 calories per serving. There's no skimping on taste, just all the goodness of Boston Cream Pie!

Ingredients

  • 1 sugar free angel food cake
  • 1 box (1 ounce) instant sugar free vanilla pudding
  • 1 cup skim milk
  • 1 tub of light cool whip
  • 1 ounce (or 2 Tbsp) of sugar free chocolate chips

Instructions

  1. Mix 1 cup skim milk with the instant sugar free vanilla pudding until thickened.
  2. Fold in 1/2 of the light cool whip.
  3. Slice Sugar Free Angel Food cake into three horizontal slices with a knife.
  4. Fill one layer of the Angel Food cake at a time with the pudding.
  5. Pour the sugar free chocolate chips in a microwave bowl with the remaining Cool Whip and microwave in increments of 30 seconds, stirring after each heating, until chips are melted and smooth.
  6. Pour chocolate over top of filled layers of Angel Food cake.

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© Julee Morrison

 

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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