Low Fat Boston Cream Pie

Indulge in the classic decadence of a Boston Cream Pie without the guilt with this Low Fat Boston Cream Pie recipe! This lighter interpretation of the beloved dessert combines soft, airy layers of sponge cake made with fluffy egg whites and unsweetened applesauce for natural moisture. A silky, homemade custard filling enriched with skim milk and a touch of light whipped topping adds creamy, satisfying flavor without the heavy calories. Finished with a glossy drizzle of melted dark chocolate, this dessert is the perfect balance of indulgence and health-conscious eating. Ready in just under an hour, this guilt-free treat is ideal for impressing guests or enjoying a wholesome sweet treat. Perfect for anyone craving a low-fat dessert option that doesn’t compromise on taste!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

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
• 0 nonstick cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan with nonstick cooking spray.

Step 2

In a medium bowl, sift together the flour and baking powder. Set aside.

Step 3

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.

Step 4

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.

Step 5

Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the cake cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

Step 7

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.

Step 8

Once thick, remove from heat and allow to cool slightly. Stir in the light whipped topping and 1 teaspoon of vanilla extract.

Step 9

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.

Step 10

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between to ensure smoothness.

Step 11

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

Serving size	(1178.8g)

Amount per serving	% Daily Value*
Calories	1980.9

Total Fat 55.3g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 20.6mg	0%
Sodium 1158.7mg	0%
Total Carbohydrate 335.3g	0%
Dietary Fiber 12.2g	0%
Total Sugars 190.0g
Protein 51.3g	0%

Vitamin D 211.4IU	0%
Calcium 742.8mg	0%
Iron 13.9mg	0%
Potassium 1659.1mg	0%

*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.

Source of Calories

Fat: 24.3%

Protein: 10.0%

Carbs: 65.6%