BOSTON BABIES - 28g Carbs, <1g Fiber
1 pkg (18.25 oz) yellow cake mix
3 eggs or 3/4 cup cholesterol free egg substitute
1/3 cup unsweetened applesauce
1 pkg (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 teaspoons vanilla extract
optional: 12 pineapple slices
1. Line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
2. Prepare cake mix according to lower fat pkg directions, using 3 eggs and applesauce. Pour batter into prepared muffin cups. Bake according to pkg directions; cool completely and freeze up to 12 cupcakes for future use.
3. Prepare pudding according to pkg directions, using 2 cups milk; cover and refrigerate.
4. 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, drizzle 2 tablespoons chocolate glaze over each dessert plate. Cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate. Top each with with about 2 heaping tablespoonfuls pudding. You may garnish each with a pineapple slice and orange peel.
Serve immediately.
Makes: 24 (2 1/2 inch) muffins
Nutrients per serving:
Calories 158
calories from fat 22%
total fat 4 gm
saturated fat 1 gm
protein 3 gm
carbohydrate 28 gm
cholesterol 29 mg
sodium 175 mg
dietary fiber <1 gm
Dietary exchanges: 2 starch, 1/2 fat
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