4 pt. Chocolate Eclair Dessert
Source of Recipe
"The Diabetic's Healthy Exchanges Cookbook, page 243" JoAnna Lund
List of Ingredients
36 (2 1/5-inch) graham cracker squares
2 packages JELL-O sugar-free instant vanilla pudding mix -- (4 serving size)
2 cups nonfat dry milk powder -- Carnation divided (see recipe)
4 1/4 cups water -- divided (see recipe)
1 1/2 cups Cool Whip Lite -- divided (see recipe)
2 teaspoons vanilla extract -- divided (see recipe)
1 package JELL-O sugar-free instant chocolate pudding mix -- (4 serving size)
1 tablespoon chocolate syrup Recipe
Evenly arrange 12 graham crackers in a 9-by-13-inch cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite and 1 teaspoon vanilla extract. Mix gently to combine. Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers.
In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4 cups water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving, spread remaining 1 cup Cool Whip Lite evenly over top. Drizzle chocolate syrup evenly over Cool Whip Lite. Refrigerate at least 1 hour.
Cut into 12 servings. Freezes well.
HINT: Best if made the night before.
Yield: "12 slices" 4 pt. per serving.
Serving size (1 square)
According to the cookbook: 179 Cal, 3g Fat, 6g Pro, 32g Carb, 519mg Sod, 1g Fib
Healthy Exchanges: 1 Bread, 1/2 Skim Milk, 1/2 Slider, 8 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat
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