Boston Cream Pie. 4 points

[happycat]

This is my low fat version of a recipe from the Betty Crocker website. I really like it.
* Exported from MasterCook *

Boston cream pie 4 points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups reduced fat Bisquick®
1 cup splenda
1/3 cup milk, skim
2 tablespoons cocoa
2 tablespoons light margarine
1/2 teaspoon vanilla
1/2 cup Egg Beaters® 99% egg substitute
1/4 cup Hersheys light chocolate syrup
1 package sugar free instant white chocolate pudding -- 4 serving size
1 1/4 cups skim milk
1 cup fat free whipped topping

Beat pudding mix and 1 1/4 cup skim milk in medium bowl with wisk or
electric mixer on low speed for 2 minutes. Fold in whipped topping. Cover
and refridgerate for about an hour.

Pre-heat oven to 350 degrees. Spray 9 inch cake pan with cooking spray.

Beat remaining ingrediants (except chocolate syrup) on Low speed for 30
seconds, scraping bowl constantly. Beat on medium speed for 4 minutes
scraping bowl occasionally. Pour into pan.

Bake for 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completly, about 1 hour. Spread
pudding mixture evenly over cooled cake and drizzle with chocolate syrup.

Description:
"4 points per serving"

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Per serving: 164 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g Protein; 22g Carbohydrate; 1mg Cholesterol; 370mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0