Sweets that maintain health, low carb diet
We're beginning to get out and socialize again.
This usually will mean covered dishes. If there is never a sweet option there that will stay with your healthy lifestyle, then bring one. These are mouth-watering crowd pleasers that are sure to turn heads.
Boston Cream Pie Cake
1 package sugar-free white cake mix, batter prepared according to package directions
1 (4-serving size) package sugar free instant vanilla pudding
2 cups milk
1/2 cup Splenda
4 teaspoons cornstarch
2/3 cup water
1 ounce (1 square) unsweetened chocolate
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions; let cool. Using the end of a wooden spoon, poke holes about 1-inch apart all over top of cake. In a medium bowl, whisk pudding mix and milk until slightly thickened. Pour mixture into holes and spread evenly over top of cake. Chill 1 hour.
To make Chocolate Glaze, in a medium saucepan over low heat, combine sugar, cornstarch, water, and chocolate; cook until chocolate is melted and mixture is thick and smooth, stirring constantly.
Remove from heat and stir in vanilla. Allow to cool, then spread gently over top of cake. Chill 2 hours or until ready to serve.
Triple Coconut Poke Cake
1 box sugar free white cake mix
4 large egg whites
1/3 cup oil
1 cup milk
3 tsp Coconut extract
3/4 cup unsweetened Coconut
FOR THE TOPPING
2 pkg sugar free instant Coconut pudding (3.4oz)
4 cups Milk
2 cups Heavy whipping cream
1/4 cup Splenda Powdered sugar
3 tsp Coconut extract
Preheat oven to 350° F. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix until all ingredients until thoroughly mixed. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. This cake must stay refrigerated.
1 package sugar free white cake mix
25 drops red food coloring
25 drops blue food coloring
1 package sugar free instant vanilla pudding mix
1 1/2 cups milk
1 (12-ounce) container frozen sugar free whipped topping, thawed
Red, white, and blue sprinkles for garnish
aPrepare cake mix according to package directions for 2 (8-inch) round cake pans. Divide batter evenly between 2 bowls. Stir red food coloring into one bowl of batter, and blue food coloring into second bowl. Pour each bowl of cake batter into an 8-inch round cake pan. Bake according to package directions; let cool 15 minutes. Using a straw or wooden spoon handle, poke about 15 holes randomly in each cake layer. In a medium bowl, combine pudding mix and milk; whisk just until pudding starts to thicken. (Pudding should be pourable.) Slowly pour pudding into holes of both cake layers. Refrigerate 1 hour. Place 1 cake layer on serving platter and frost with whipped topping. Place second cake layer on top and frost top and sides with remaining whipped topping. Garnish with sprinkles and refrigerate until ready to serve.