Weight Watchers-Friendly Boston Cream Pie Poke Cake
Ingredients

  • Cake:
    • 1 box sugar-free yellow cake mix (approximately 30 points for the entire box)
    • Ingredients called for on the package (typically egg whites, water, and oil)
  • Pudding Layer:
    • 2 (1 oz) boxes sugar-free instant vanilla pudding mix (4 points for both boxes)
    • 4 cups unsweetened almond milk or skim milk (2-4 points, depending on the milk used)
    • 1 teaspoon vanilla extract
  • Chocolate Ganache:
    • 1 cup Lily’s Sugar-Free Chocolate Chips or other sugar-free chocolate chips (approximately 10 points)
    • 1 cup fat-free or light whipped topping (3 points)

Instructions

  1. Prepare the Cake:
    • Preheat your oven according to the package instructions. Prepare the cake mix according to the package directions using egg whites, water, and a healthier oil option like unsweetened applesauce instead of oil to reduce points. Bake in a 9×13-inch baking pan. Let the cake cool completely.
  2. Poke Holes in the Cake:
    • Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake, ensuring the holes are evenly distributed for the pudding to seep into.
  3. Prepare the Pudding:
    • In a large bowl, whisk together the sugar-free instant vanilla pudding mix, almond milk (or skim milk), and vanilla extract. Make sure to do this quickly before the pudding starts to set. Pour the pudding evenly over the cake, making sure it fills the holes. Place the cake in the refrigerator to chill for at least one hour.
  4. Make the Chocolate Ganache:
    • Place the sugar-free chocolate chips in a heatproof bowl. Heat the light whipped topping in a saucepan over low heat until it begins to simmer, or microwave it until hot.
    • Pour the hot topping over the chocolate chips and let it sit for about 5 minutes to melt the chocolate. Stir until the mixture is smooth and glossy. Let it cool slightly for about 10 minutes.
  5. Top the Cake:
    • Pour the chocolate ganache over the chilled cake, spreading it evenly with a spatula. Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the ganache to set.
  6. Serve:
    • Slice the cake into 16 equal pieces and serve. Enjoy your lighter version of Boston Cream Pie Poke Cake!

Weight Watchers Points

  • Total Points for the Entire Cake: 49-51 points (depending on specific brands and ingredients used)
  • Points per Serving: 3-4 points (assuming 16 servings)

Tips:

  • Milk Options: Using unsweetened almond milk instead of skim milk can further reduce the points.
  • Whipped Topping: Opt for fat-free whipped topping or light versions to keep points low.
  • Portion Control: If you need to cut back on points further, consider making smaller slices.
  • Additions: You can add fresh berries as a topping for added flavor and a boost of nutrition without adding many points.

Benefits:

  • Lower Sugar: Using sugar-free pudding and chocolate chips reduces the sugar content significantly.
  • Lower Fat: Swapping full-fat ingredients for fat-free or light versions helps keep the recipe lighter in points.
  • Satisfying Dessert: This cake provides the rich taste of a Boston Cream Pie with a fraction of the points, making it a great treat for those on Weight Watchers.

Nutrition Information (Approximate per serving)

  • Calories: 120-130 kcal
  • Protein: 2g
  • Carbohydrates: 22g
  • Fat: 5g
  • Fiber: 2g
  • Sugars: 5g

This Weight Watchers-friendly Boston Cream Pie Poke Cake allows you to enjoy a classic dessert with a fraction of the calories and points!