Thursday, February 22, 2007

Chocolate-Éclair Icebox Dessert

I turn it into a Mille Feuille by changing the icing - 2 cups icing sugar, 2 tbsp milk, and 1 tsp vanilla...blend and ice! Enjoy!

Chocolate-Éclair Icebox Dessert
Cooking Light

22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Yield: 18 servings
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g,mono 1.5g,poly 1.3g); PROTEIN 5.4g; CHOLESTEROL 3mg; CALCIUM 105mg; SODIUM 352mg; FIBER 0.8g; IRON 1mg; CARBOHYDRATE 41.5g

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