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November 13, 2018
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Mock Chocolate Eclair

Requests for graham crackers and pudding should put this recipe high on your list. Tester's note: This is a fabulous "fake." It really comes close to the real thing.

2 wrapped packages graham crackers (from 1-pound box)
2 (4-serving) packages vanilla instant pudding and pie filling
3 cups skim milk
1/2 (8-ounce) container frozen fat-free whipped topping

Layer bottom of 13-by-9-by-2-inch baking dish with one third of the graham crackers. (Break them as needed to fit the pan.)

In a mixing bowl, beat pudding mix with milk until thickened; let stand for several minutes. Fold in the whipped topping. Spread half of the pudding mixture over the graham crackers. Repeat layers, ending with graham crackers on top (three layers total of graham crackers). Spread with Chocolate Topping.

Chocolate Topping

1/4 cup cocoa
2/3 cup sugar
1/4 cup skim milk
1 tablespoon vanilla extract
1 tablespoon margarine

Combine cocoa, sugar and milk in a saucepan. Bring to a boil for 1 minute. Remove from the heat and add vanilla and margarine. Cool slightly and pour over the top layer of graham crackers. Refrigerate dessert until ready to serve (can be made the night before). Makes 15 to 20 servings.

Tester's notes: This dessert is a summer delight -- cool and soothing to the throat and very easy to swallow. It keeps well in the refrigerator for several days. The chocolate icing is bakery quality.

Doc's notes: Eat this seven days a week. Easy on the tummy anytime.

Nutritional analysis per serving: 154 calories; 3 grams protein; 31 grams carbohydrate; 2 grams fat; 1 gram dietary fiber; 1 mg cholesterol; 253 mg sodium; diabetic exchanges: 1 starch, 1 other carbohydrate.

"Eating Well Through Cancer" by Holly Clegg and Dr. Gerald Miletello

Thursday, August 02, 2001

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