Baby Boston Creme Pies

Hey! I’m having a very busy week with deadlines and Mama duties. I thought I’d bring you a post that was very well received from a little over a year ago. You’re going to be surprised at how little sugar is really in them! Be sure to subscribe by email to receive exclusive Southern Plate updates and printer friendly recipes later on in the week! Gratefully,Christy

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Alright, I know I said I was going to do a slew of light, low sugar, and otherwise diet recipes this month and here I am doing yet another doughnut recipe! Well this one you can blame on my husband. I whipped these up last night and after eating three (in a row), he tweeted out to his friends that they would be posted soon and they “HAD to make them!”. He has also made a few phone calls today too and the result is that I have a bunch of engineers salivating and watching Southern Plate for this recipe to be posted.

Now if y’all aren’t familiar with engineers, you may not realize that they have a tendency to form mobs. These mobs are highly organized, underground organizations which meet to strategize (and eat pizza) on a regular basis while managing to avoid government detection by cloaking themselves under the guise of “user groups”.

A mob of unsettled engineers may not seem like a big deal but you aren’t thinking straight here. This is a mob of highly educated people (disproportionately men) who are equipped with top of the line high tech electronic devices and the collective knowledge to design, build, and launch nuclear weapons out of their pocket lint, a few paper clips, and some gum wrappers. Add hunger and cravings into the mix and we got a problem if the beast is not appeased. Look people, they know where I live! I had no choice.

On a lighter note, these are delicious, perhaps my favorite of the canned biscuit doughnut recipes I’ve posted. The filling is made with sugar free pudding, light whipped topping, and fat free or low fat milk. The only real sugar in the recipe comes from the small amount of icing on top so as far as calories and guilt goes, you could do a heck of a lot worse than these! Don’t bother telling anyone in your family they are actually light, no one will know.

They really are horrible. Absolutely melt in your mouth delicious and the filling and chocolate……. You are going to love and hate me at the same time if you make these!

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You will need: Canned biscuits, sugar free instant jello, lite cool whip, and some vegetable oil.

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You will also need milk, I used 1%.

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Place about 1/2 inch of oil into your pan and heat it on medium heat for about five minutes or so, to make sure it is good and hot.

Add in biscuits.

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After less than a minute, they will be ready to turn. Turn them over and let them get good and brown on both sides. Remove from oil and place onto paper towel lined plate.

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Now we make our cream filling. This is one of my favorite fillings. I use this recipe to fill cream puffs and as a light icing for cold cakes. Its also great just dolloped over fresh fruit.

Place 1 1/2 cups of fat free milk in a mixing bowl. Add an entire small box of sugar free french vanilla pudding. Note that we are adding 1/2 cup less milk than what the pudding calls for so this will be a bit thicker.

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After that is mixed up, add eight ounces of lite whipped topping.

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Make sure it is all blended up well. I mix mine with the mixer for a minute or two and then stir from the bottom with a rubber spatula to ensure I didn’t miss any. This is just delicious and very low cal!

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Now, using a pastry bag with tip or just a new oral syringe (which you can get at any pharmacy for next to nothing – they might even give it to you if you tell them you’ll bring them some of these!), press the tip into the side of the doughnut and pipe a little filling in each one. I go for a little less than a tablespoon but you can do as much or as little as you like.

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Like this…

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There ya go, filled doughnut …er uh…creme pie!

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Now  you are more than welcome to make your icing from scratch but this recipe is meant to be quick and easy so I just used some store bought chocolate icing and stuck it in the microwave for about thirty seconds to get it to a good glaze consistency. Repeat with all of them. Yummmm.

Baby Boston Creme Pies

Prep Time: 10 minutes

Cook Time: 5 minutes

Baby Boston Creme Pies

Ingredients

  • 1 can biscuits (five or ten count, NOT the flaky layers type)
  • Vegetable Oil
  • Sugar free french vanilla pudding (small box)
  • 1 1/2 Cups fat free or low fat milk
  • 8 ounces Fat free or light whipped topping
  • 1 can chocolate frosting

Instructions

  1. Pour oil in skillet to depth of 1/2 inch. Place on medium heat and let heat up for about five minutes to make sure the oil is good and hot.
  2. Place biscuits in hot oil, turn as soon as they become brown and let brown on both sides. Remove to paper towel lined plates.
  3. To make filling, mix pudding and milk together in mixing bowl, blend well. Add whipped topping and mix until well blended. Stir with spatula from the bottom a few times to continue mixing.
  4. Place in icing bag with tip or oral syringe and pipe into doughnuts from the side.
  5. Heat chocolate frosting in microwave for about thirty seconds, until it is of glaze consistency. Pour into small bowl. Dip the top of each creme pie into icing and place on plate to serve.
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*This is a great way to get free tech support on your computer or if you have a rocket or space shuttle you needed drawn up in a cad program or something….

Other products of my canned biscuit doughnut frenzy:

Quick and Easy Jelly Filled Doughnuts

Melt In Your Mouth Doughnuts

Take a lesson from the weather,


It pays no attention to Criticism.

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Comments

  1. Cheryl says

    Try mixing instant pistacchio,1/2 small can pineapple, cool whip, use meat injector to put it in doughnut. Use store bought cream cheese icing with a drop of green food coloring. Oh, yes. Also tried this with coconut pudding and cream cheese, then with chocolate pudding, chocolate cool whip, german chocolate icing. Just let your imagination run wild… mine did! And they loved them all! Oh, forgot storebought strawberry preserves with strawberry icing. Love those $1 off coupons on icing and Pillsbury coupons.

  2. Lisa C. says

    new to your blog. Saw your post on $5 dinners, came over cause my hubby LOVES southern cooking, saw your first post and almost ran to the store at 11:30 at night for the stuff to make these..wow, they look SOOOOOOOO good!

  3. Karen F says

    Oh, Christy! You’ve done it again! I have to tell you I do NOT have ANY doughnut shops anywhere near me and I sure have been missing them. My favorite has always been Boston creme, and I never thought I’d ever be so lucky as to find a recipe for them! Can’t wait to try them. You are a such a blessing to those of us in rural areas!!!

  4. melanie moore says

    Christy, I have been reading your archived blogs and came across this recipe for the Boston Cream filled Doughnuts. For those of you out there like me that are diabetic instead of using the reg. choclate icing for dipping them in they do have the sugar-free icing and it is really good. Thanks for all of the great stories and recipes.

  5. KP says

    I want to try making these and I’m new to baking. Are you supposed to prepare the biscuits in the oven per the directions on them and then fry them or just fry them straight out of the can?

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