Heart-Healthy Boston Cream Pie

Indulge guilt-free with this Heart-Healthy Boston Cream Pie, a lighter take on the classic dessert without sacrificing flavor or elegance. Crafted with wholesome ingredients like whole wheat pastry flour, almond butter, and a granulated stevia blend, this recipe replaces heavy fats and refined sugars with healthier alternatives. The luscious filling, made from creamy non-fat Greek yogurt and low-fat milk, is perfectly balanced by the rich chocolate ganache made with semi-sweet chocolate chips. With just the right touch of sweetness and a moist, tender cake base, this dessert is ideal for those looking to enjoy a decadent treat while adhering to a heart-healthy lifestyle. Prep it ahead for special occasions or enjoy it as a weekday indulgence—either way, every bite is pure joy!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

Ingredients

• 1 cup whole wheat pastry flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup unsalted almond butter
• 0.5 cup granulated stevia or erythritol blend
• 1 teaspoon vanilla extract
• 3 large egg whites
• 0.75 cup low-fat buttermilk
• 1 cup non-fat plain Greek yogurt
• 2 tablespoons cornstarch
• 1 cup low-fat milk (1%)
• 2 tablespoons turbinado sugar
• 0.5 cup semi-sweet chocolate chips (60% cacao or higher)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.

Step 2

In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat together the unsalted almond butter and stevia blend until smooth. Add the vanilla extract and egg whites, one at a time, beating well after each addition.

Step 4

Alternately add the flour mixture and the buttermilk to the almond butter mixture, beginning and ending with the flour mixture. Stir until just combined and smooth.

Step 5

Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 7

To prepare the filling, in a small saucepan, mix the Greek yogurt, cornstarch, and low-fat milk over medium heat. Stir constantly until the mixture thickens and boils. Remove from heat and stir in the turbinado sugar until dissolved.

Step 8

Let the filling cool slightly before spreading it onto the bottom half of the cooled cake. Top with the other cake half.

Step 9

For the ganache, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Pour over the assembled cake, letting it drip down the sides.

Step 10

Refrigerate the cake for at least 30 minutes to set the ganache before serving.

Nutrition Facts

Serving size	1244.1 grams (1244.1g)

Amount per serving	% Daily Value*
Calories	1887

Total Fat 72.50g	93%
Saturated Fat 25.60g	128%
Polyunsaturated Fat NaNg
Cholesterol 29mg	10%
Sodium 2465mg	107%
Total Carbohydrate 362.20g	132%
Dietary Fiber 29.70g	106%
Total Sugars 105.00g
Protein 87.60g	175%

Vitamin D 222IU	1111%
Calcium 1073mg	83%
Iron 15mg	83%
Potassium 2071mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 14.3%

Carbs: 59.1%