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Boston Yogurt-Cream Pie (Gluten Free)

Boston Yogurt-Cream Pie (Gluten Free)


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Made with gluten free cake mix, this easy Boston Cream Pie flavored cake rocks with a yogurt center and luscious fudge topping.MORE+LESS-

1

box (15 oz.) Betty Crocker™ Cake Mix Gluten Free Yellow

3

cartons (6 oz.) Yoplait® Light Boston cream pie yogurt

1

envelope gluten-free unflavored gelatin (1 of 4 in a 1 oz. package)

1

gluten-free hot fudge (11.75 oz.) ice cream topping

1/4

cup gluten-free white chocolate chips (for decoration, if desired)

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  • 1

    Preheat oven to 350° F. Prepare 9 inch round cake pan with floured baking spray. Prepare cake batter according to package direction. Bake cake as directed.

  • 2

    While cake is baking, pour yogurt into a small bowl. Add gelatin and whisk to incorporate thoroughly. Cover yogurt mixture and refrigerate.

  • 3

    When cake is done, remove it from the pan and set on a cooling rack until completely cooled. With a sharp serrated knife (like a bread knife), cut cake in half horizontally to make two layers. Place the bottom layer on a cake plate with inside of cake face up.

  • 4

    Spread yogurt mixture over bottom cake layer. (Use just enough to make a good layer, but not so much that it overflows the sides.) Place top cake layer over the yogurt, with inside of cake face down. Spoon hot fudge topping over top, spreading just to the edge of the cake.

  • 5

    For garnish (optional), heat 1/4 cup white chocolate baking chips in a small microwave-safe bowl for 30 seconds. Remove and stir until smooth. (Return to microwave for a few more seconds, if necessary, until chips can be stirred smooth and are drizzling consistency.) Drizzle over hot fudge layer.

  • 6

    Refrigerate cake one hour and slice with a sharp knife.

Expert Tips

  • To make this cake entirely gluten free, check labels of products used. The cake mix and yogurt are gluten free. Gluten-free options for unflavored gelatin, hot fudge topping and white chocolate chips are widely available. Internet resources can confirm gluten-free status of many foods, too.

No nutrition information available for this recipe

More About This Recipe

  • Why's it called pie when it's really cake? Who knows. But if you're a Boston Cream Pie fan, you don't care what it's called. You just want to stuff it in your face.How about making a Boston Cream Pie the easy way -- with a bunch of stuff you can grab off the shelf at the grocery store and throw together fast? And what if, instead of sinful custard filling, you used creamy yogurt instead?I just may have invented a better mousetrap ... especially for anybody with a gluten-free sweet tooth.Start with a Betty Crocker Gluten Free Yellow Cake Mix. Why gluten free cake mix? It makes a single round cake that's just the size and density that resembles made-from-scratch sponge cake. And, duh, it's gluten free.If you wanna get all fancy-schmancy like I did, melt 1/4 cup white chocolate chips in the micro a few secs and drizzle that over the top. You don't need to do this, but trust me -- this is biggo bang for the extra two minutes.Chill an hour in the fridge, then cut slices with a sharp knife.And there is just nothing more to say except -- chow down!
  • Gluten-FreeTo make this Boston Cream Pie gluten free, check the labels of all products used. Options for gluten-free unflavored gelatin, hot fudge ice cream topping and white chocolate chips are widely available.More Gluten-Free GoodiesWith these gluten-free treats, everyone can enjoy dessert!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Boston Cream PIE with a twist

I don’t pretend to be a dessert historian and I have no idea why Boston cream pie is a cake! So I set out to create an actual keto Boston cream PIE inspired dessert that is an actual PIE!

So is this an actual Boston Cream Pie? Nah. But that is the first thing you are going to think about when you take your first bite.

Now, this pie came about pretty quickly actually.

I needed to remake my keto graham cracker pie recipe to retake a few pictures.

So here I sit with a baked pie crust. Now what? Well, perhaps it is time to whip up a new creation. And that is exactly what I did!


There will be leftover strawberry syrup (not a bad thing)

After I made the pie a few times, I bought more strawberries and made more of that gorgeous, bright red strawberry puree and have been drizzling it over gluten free waffles, mixing it into yogurt and stirring it into lemonade.

I also like to drizzle some more strawberry puree on the pie after smoothing the top. It’s also extra special when you serve it with some more strawberry sauce on the side. The syrup can also be used in many other recipes here on the blog, including our no bake strawberry cheesecake or strawberry yogurt popsicles.


Lazy Boston Cream Pie

Yes I know, I normally cook from scratch but I also get tired of dirty dishes. This was an easy dessert to make with the kids for Mother’s Day. It’s a simple recipe with ingredients that many already have at home.

I used half of King Arthur 22 oz gluten-free gold cake mix—substitute your favorite packet mix cake, vanilla, chocolate, or a from-scratch recipe that makes 2 x 8 or 9” thin layers.

I only used half a packet of cake mix and made 2 layers per packet instructions (reducing quantities of eggs etc) in my lined and greased Wilton maxi whoopie pie pan.

I filled with Jell-O instant vanilla pudding made up with whole milk or cream. I used less milk to powder (1+3/4c) so it was firmer. For the first cake, I used a half packet of jello but next time preferred to use whole packet for creamy indulgence.

Topped with your favorite chocolate glaze—homemade chocolate frosting, chocolate ganache or store-bought chocolate frosting. I melted 2 oz, half stick of butter, added 1 cup (6oz) Tollhouse semi-sweet chocolate chips and 2 tbsp corn syrup, microwaved and stirred until lovely and smooth. Don’t overheat as chocolate will scorch. Let cool slightly then gently spoon onto the top of the cake. If still warm, chocolate drips down the sides, if cool, chocolate stays on top. This is a very fudgy textured topping.


Rice Milk Chocolate Glaze

Makes enough to Glaze One 9-inch cake

  • 3 Enjoy Life Rice Milk Boom Choco Boom bars, or 3/4 cup diary-free, soy-free chocolate chips
  • 3 Tablespoons rice milk
  • 1 Tablespoon plus 1 1/2 teaspoons maple syrup
  • Pinch of salt

1. Chop the chocolate bars into small pieces using a serrated knife.

2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in the chocolate, stirring till melted. Add maple syrup and salt, and whisk until smooth, about 1 minute. Let cool to room temperature before pouring onto cake.

Allergy-Free Boston Cream Pie, Allergy-Free Pastry Cream, and Rice Milk Chocolate Glaze © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.


Watch the video: Boston Crème Pie - Hood Cream (May 2022).