So… Tyler called up to me the other evening: “Mama! How would you like me to make you an ECLAIR cake?!”… Me: “Heck yeah – Is it diet?!”
Of course, the answer was ‘uh, no I don’t think so!’. So… I challenged him to find a way to make it healthier! If he could make it yummy AND light then I would blog his cake on here 😀
YUP – it was YUMMY!
AND here’s the nutritional breakdown (other than the carbs, not too bad for a dessert):
- Calories: 264.8
- Total Fat: 6.5g
- Total Carbs: 48.6g ( 🙁 )
- Protein: 3.5g
- Iron: 7.1%
Apologies – I have NO idea where he got the recipe from, he had it written down in a notebook… but this is what he had for anyone that would like to try it 🙂 …
- Using a 13×9 baking dish make one layer with gram cracker squares from:
- 16 ounce box of Low Fat Graham Cracker squares
- In medium mixing bowl, whisk together:
- 2 (3 1/2 ounce) packages of Instant Sugar Free Fat Free Vanilla Pudding Mix
- 8 ounces Thawed Frozen Cool Whip Free
- 3 cups Skim Milk
- Spread half of mixture evenly over squares
- Add another layer of crackers
- Add remaining pudding mixture
- Top with final layer of gram crackers
- Spread:
- 16 ounce tub of chocolate frosting (this is where I think it could go ‘lighter’ if also homemade with light ingredients 🙂 )
- Over the whole cake up to the edges of the pan
- Cover cake and chill for 4 hours before serving
