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Name: Lost-In-Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 ts Vanilla; 2 tb Cornstarch; 1 Egg; 1/2 ts Baking Powder; 2 c 1% low-fat milk; 1/2 c Sugar; 1 Egg yolk; 1 1/2 tb 70% buttermilk-vegetable oil; 1/4 ts Orange extract; 1/3 c Low-fat sweetened condensed; 2 tb All-purpose flour; 1/2 c Lowfat buttermilk; 2 Egg whites; 1 c Cake flour; 2 1/2 tb Cocoa powder; 3 tb 70% buttermilk-vegetable oil; 1/4 ts Salt; 1/2 ts Orange extract; 1/3 c Sugar; 1/2 ts Salt; 1 ts Vanilla

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INGREDIENTS

1 ts Vanilla
2 tb Cornstarch
1 Egg
1/2 ts Baking Powder
2 c 1% low-fat milk
1/2 c Sugar
1 Egg yolk
1 1/2 tb 70% buttermilk-vegetable oil
1/4 ts Orange extract
Glaze
1/3 c Low-fat sweetened condensed
2 tb All-purpose flour
1/2 c Lowfat buttermilk
2 Egg whites
1 c Cake flour
2 1/2 tb Cocoa powder
3 tb 70% buttermilk-vegetable oil
1/4 ts Salt
1/2 ts Orange extract
Custard
1/3 c Sugar
1/2 ts Salt
1 ts Vanilla
Cake

INSTRUCTIONS

In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In saucepan heat milk over medium heat until small bubbles appear around edge. Gradually whisk milk into flour mixture. Return all of mixture to saucepan; cook over medium heat, whisking until bubbly, 3 minutes. Reduce heat to low; cook, whisking, 2 minutes longer. Remove from heat. Stir in vegetable oil spread and extracts. Cool slightly. Press wax paper onto surface; and refrigerate overnight. For cake, preheat oven to 350 F. Coat 8" round cake pan with nonstick spray. In bowl with mixer at medium speed beat sugar and vegetable oil spread until blended. Beat in egg yolk and vanilla and orange extracts until smooth. In bowl mix cake flour, baking powder and salt. Alternately stir flour mixture an buttermilk into egg yolk mixture, beginning and ending with flour. In another bowl with clean beater and mixer at medium-high beat egg whites until stiff peaks form. Fold into batter. Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over low heat, stirring constantly, until thick, 2 minutes. Cook, stirring, 1 minute. Remove from heat; cool slightly. Remove form pan. Cut in half horizontally. Place bottom half, cut side up, on plate. Spread custard over top. Top with second half, cut side down. Spread glaze over top. Serve at room temperature or chilled. Makes 10 servings. Per servings. 234 calories; 6 g protein; 7 g fat; 47 mg cholesterol; 38 g carbohydrates; 288 mg sodium. Your time in the kitchen: 30 minutes. Ready to serve in 5 hours, 5 minutes + overnight. Sneak peak at irresistible, guilt-free treats from Richard Simmons brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue. Recipe by: Womans World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

NOTES

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Lost-In-Boston Cream Pie

1 ts Vanilla
2 tb Cornstarch
1 Egg
1/2 ts Baking Powder
2 c 1% low-fat milk
1/2 c Sugar
1 Egg yolk
1 1/2 tb 70% buttermilk-vegetable oil
1/4 ts Orange extract
 Glaze
1/3 c Low-fat sweetened condensed
2 tb All-purpose flour
1/2 c Lowfat buttermilk
2 Egg whites
1 c Cake flour
2 1/2 tb Cocoa powder
3 tb 70% buttermilk-vegetable oil
1/4 ts Salt
1/2 ts Orange extract
 Custard
1/3 c Sugar
1/2 ts Salt
1 ts Vanilla
 Cake

In bowl mix sugar, all-purpose flour, cornstarch, salt and egg. In saucepan  heat milk over medium heat until small bubbles appear around edge.  Gradually whisk milk into flour mixture. Return all of mixture to saucepan;  cook over medium heat, whisking until bubbly, 3 minutes. Reduce heat to  low; cook, whisking, 2 minutes longer. Remove from heat. Stir in vegetable  oil spread and extracts. Cool slightly. Press wax paper onto surface; and  refrigerate overnight. For cake, preheat oven to 350 F. Coat 8" round cake  pan with nonstick spray. In bowl with mixer at medium speed beat sugar and  vegetable oil spread until blended. Beat in egg yolk and vanilla and orange  extracts until smooth. In bowl mix cake flour, baking powder and salt.  Alternately stir flour mixture an buttermilk into egg yolk mixture,  beginning and ending with flour. In another bowl with clean beater and  mixer at medium-high beat egg whites until stiff peaks form. Fold into  batter. Spoon batter into pan. Bake 35 minutes. Cool in pan on rack. In  saucepan, mix cocoa, condensed milk and 2 tablespoons water. Heat over low  heat, stirring constantly, until thick, 2 minutes. Cook, stirring, 1  minute. Remove from heat; cool slightly. Remove form pan. Cut in half  horizontally. Place bottom half, cut side up, on plate. Spread custard over  top. Top with second half, cut side down. Spread glaze over top. Serve at  room temperature or chilled.    Makes 10 servings. Per servings. 234 calories; 6 g protein; 7 g fat; 47 mg  cholesterol; 38 g carbohydrates; 288 mg sodium.    Your time in the kitchen: 30 minutes. Ready to serve in 5 hours, 5 minutes  + overnight.    Sneak peak at irresistible, guilt-free treats from Richard Simmons  brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue.    Recipe by: Womans World 11/4/97, Richard Simmons    Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on  Nov 01, 1997

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 10 Servings

Calories: 557
Calories from Fat: 79 (14%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.4g
Cholesterol 43mg		13 %
Sodium 246.5mg		9 %
Potassium 303.5mg		8 %
Total Carbohydrate 108.2g		32 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 106.4g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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