Boston Cream Pie Minis: makes 48-52 ( 2 points +)
Cake:
- 1 box yellow cake mix
- 3/4 c. egg beaters
- 1/3 c. nonfat plain yogurt
- 1 c. water
Filling:
- 1 box sugar free vanilla instant pudding
- 1 c. skim milk
- 1-1/2 c. Cool Whip Free
Topping:
- 4 oz. semisweet chocolate
Mix cake ingredients together and spoon into mini muffin tins coated
with cooking spray. Bake @ 350 until cupcakes spring back when touched.
Cool completely.
Mix pudding with milk until blended and thickened. Fold in Cool Whip.
Cut each cupcake in half horizontally and spread filling mixture over
the bottom half; top with other half.
Melt chocolate in a double boiler. Spoon over cupcakes. Refrigerate for 1 hour or until serving.