Chocolate Cream Eclair Dessert Lower Fat Food

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

CHOCOLATE CREAM ECLAIR DESSERT (LOWER FAT)

Steps:

• In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
• In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
• Spread half of the pudding mixture over graham crackers.
• Top with another 7-1/2 graham crackers sheets.
• Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
• In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
• Gradually add in icing sugar to milk mixture, and beat well.
• Spread the chocolate mixture glaze over the graham crackers.
• Cover the dessert and tent with foil; chill 4-5 hours before serving.

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

CHOCOLATE ÉCLAIR DESSERT

Steps:

• For Éclair: Line the bottom of a lightly-buttered 13x9-inch glass casserole dish with a single layer of "WHOLE" graham crackers - about 7&1/2 or 8 crackers.
• Place softened cream cheese in a medium-large bowl. Beat on low speed until smooth - allowing it to set for a bit longer if it isn't softened enough. Slowly beat in a small amount of the milk, incorporating the rest a bit at at time to ensure that the mixture will be lump-free. Sprinkle pudding mix across the surface and beat at low speed for 1 minute, or until thick. Fold in Cool Whip.
• Pour half the pudding mixture over the layer of graham crackers. Add a second layer of graham crackers and the remainder of the pudding. Top with a final (third) layer of graham crackers.
• Slightly heat the Chocolate Frosting in the microwave, and then drizzle/spread across the top in a thin layer.
• Refrigerate for at least 8-10 hours, but overnight is best. The sit-time is what transforms this dish into an éclair. (This dish holds its shape very well - it won't weep like most pudding-type desserts - so don't worry about it going soggy.).
• Note: One 14 oz. box of Graham Crackers contains 3 packages. You'll use about one package for each layer. I use "Original Flavored" Graham Crackers for the bottom layer, and "Chocolate Flavored" Graham Crackers for the middle and top layers. You can use all one flavor if desired.

CHOCOLATE ECLAIR LAYERED DESSERT

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press into bottom of 13x9-inch pan. Refrigerate until ready to use.
• Mix cream cheese, remaining sugar, 2 Tbsp. milk and vanilla in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3-1/2 hours.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute; stir until chocolate is completely melted and mixture is well blended. Cool 10 min. Spread over dessert. Refrigerate 30 min.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.