Introduction

A Boston Cream Pie is a classic dessert that combines the delicious elements of a light and fluffy sponge cake, a rich and creamy custard filling, and a smooth chocolate glaze. Traditionally, this decadent treat can be high in calories and sugar, but with a few thoughtful substitutions, it can be enjoyed as a lighter, Weight Watchers-friendly option. This recipe retains all the indulgent flavors and textures of the original while making it more accessible for those following a healthier eating plan. Whether you’re looking for a guilt-free dessert for a special occasion or simply want to enjoy a sweet treat, this lighter version of the Boston Cream Pie is sure to satisfy your cravings without derailing your goals.

Ingredients:

Cake:

  • 1 1/2 teaspoons baking powder
  • 1 cup all-purpose flour (or a combination of all-purpose and whole wheat flour)
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce (replaces oil/butter for lower points)
  • 1/2 cup granulated sugar substitute (like Stevia or another zero-calorie sweetener)
  • 1/2 cup nonfat Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Custard Filling:

  • 1 1/2 cups unsweetened almond milk (or low-fat milk)
  • 1/4 cup sugar substitute
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate Glaze:

  • 1/4 cup sugar-free chocolate chips
  • 2 tablespoons unsweetened almond milk (or low-fat milk)
  • 1 teaspoon light butter or a small amount of coconut oil

Instructions:

For the Cake:

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Lightly coat two 8-inch round cake pans with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Mix Wet Ingredients: In a large mixing bowl, beat together the applesauce, sugar substitute, Greek yogurt, eggs, and vanilla extract until smooth.
  4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Custard Filling:

  1. Mix and Heat: In a medium saucepan, whisk together the almond milk, sugar substitute, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for 1-2 minutes, then remove from heat.
  2. Add Vanilla: Stir in the vanilla extract. Allow the custard to cool slightly before spreading.

For the Chocolate Glaze:

  1. Melt and Mix: In a small microwave-safe bowl, combine the chocolate chips and almond milk. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the light butter until glossy.

Assemble the Cake:

  1. Layer: Place one cake layer on a serving plate. Spread the custard evenly over the top.
  2. Top Layer: Place the second cake layer on top. Pour the chocolate glaze over the top layer, allowing it to drip down the sides.
  3. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the custard and glaze to set.

Nutritional Information (approximate per serving):

  • Calories: ~200 kcal
  • Fat: ~6g
  • Carbohydrates: ~28g
  • Protein: ~5g

Weight Watchers Points:

  • Points: The exact points will vary depending on the specific ingredients and brands used. Calculate the points using the Weight Watchers app or website for accuracy. Consider using fat-free, sugar-free, or reduced-fat products where possible to lower the points value.