Since this is Healthy Eating Month here at The Weekend Gourmet, I lightened it up a bit. I used lowfat and sugar-free ingredients to make it less of a splurge thanks to finding a great Cooking Light recipe. The good news is that my Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert tastes so decadent, you'd never know it has much fewer calories and fat than the original!
This dessert does take a bit of forethought. It needs to rest in the fridge for at least 4 hours...overnight is preferable...to allow the graham crackers to soften to an eclair-like consistency. Don't worry, though...your patience will be rewarded with a dessert that tastes so close to a bakery eclair that you won't believe it!
Too-Good-to-Be-Lowfat Chocolate Eclair Dessert
adapted from Cooking Light
Step 1: Combine the following ingredients in the bowl of a stand mixer: 1.5 cups skim milk, 1 package white chocolate sugar-free pudding mix, 2 tsp. vanilla bean paste OR vanilla extract, and 4 ounces fat-free tub cream cheese. Combine on low speed with the paddle attachment for 1 minute, until the mixture is thoroughly combined and thickened. Fold in half a small container of lowfat frozen whipped topping.
Step 2: To assemble, layer lowfat honey graham crackers in the bottom of an 8x8 pan that's been sprayed with non-stick spray. You may have to break a few crackers into smaller pieces to cover the bottom completely. Top with half of the cream mixture. Use a spatula to evenly spread it on top of the graham crackers. Top with another layer of graham crackers, the remaining half of the cream, and a final layer of graham crackers.
Step 3: Make the chocolate ganache by combining the following ingredients in a large measuring cup: 1 tbs. light margarine, 1/4 cup skim milk, 1 tbs. honey, and 1.5 ounces chocolate (I used a Hershey bar). Microwave for 2-3 minutes, until the chocolate has melted. Whisk to combine, then add 1 cup powdered sugar and 3/4 cup Hershey Special Dark cocoa powder. Whisk until incorporated and you have a glossy, thick ganache. It should still be pourable, though. Pour the ganache on top of the top layer of grahams and evenly spread.
Step 4: Tent with foil and refrigerate for at least 4 hours, but overnight is really best. To serve, use a sharp knife to cut the dessert into squares. I had some trouble getting really pretty squares like the ones in magazines, but the main thing is that it tastes fantastic!
This dessert is so good! The filling is so fluffy and creamy that you'd never guess that it has so little fat and sugar. The graham crackers absorb a lot of the moisture, making them soft...and the chocolate ganache is truly decadent. Using dark cocoa powder to amp up the chocolate flavor in the ganache saves fat too! This dessert would definitely get my Mama's seal of approval. I can't wait to make it for her when I go home for a visit later this month. I know she will just love it!!
Love you Mama!!
Make sure to join us this evening at 600 CST for our weekly Twitter chat. We always have a great time, so I hope you can make it. Until then, go check out all the great Mother's Day treats the rest of our #SundaySupper contributors are sharing today.
Mother's Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D's Books and Cooks
- Hot N Sweet Mango Chutney from Sue's Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita's Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
- Cod with Stewed Tomatoes from Cindy's Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
- Spaetzle from Magnolia Days
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom's Apple Crisp from Cravings of a Lunatic
- Mom's Texas Sheetcake from Daily Dish Recipes
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni's Food