I am always torn when it comes to macro friendly desserts. Some things are just best in their buttery, sugary state (looking at you cookies!).Sometimes I forget that some recipes can easily be made a little bit lighter without sacrificing much, if any, taste.
This Eclair Dessert is one of the recipes that can handle a few macro friendly adjustments without losing its original flavor or texture. My husband has been a fan of this dessert for a long time. It’s not hard to see why. If you have never had it before, it is a dessert that alternates between a graham cracker layer and a creamy pudding layer. Then it gets topped with chocolate frosting, and it does taste pretty similar to an eclair. This dessert is a crowd pleaser and a time saver, since it is a no bake dessert. Also since it is no bake, it is already egg free. This dessert could easily be made gluten free if you substitute gluten free graham crackers.
For the skinnier swaps, I first started by choosing to use lighter versions of some products. Instead of opting for the full calorie cool whip, I chose cool whip lite, and I exchanged the sugar filled pudding mix with a sugar free/fat free one instead. To save some extra carbs and calories, I also swapped out milk for almond milk. To make the chocolate layer a little lighter, I opted for whipped chocolate frosting, which has less calories per serving. Instead of using a full container of frosting, like the original recipe calls for, I just used a portion of it. This saves quite a few calories, and you won’t miss it!
Now, for my favorite part, the serving size! This recipe creates 12 big servings of about 124 g. Macros for that serving size are 10F/47C/3P, 288 calories. The macros are a little steep carb wise, but definitely fit-able if you work in a little lower carb meal in your day. You could also make the portion size a bit smaller, but I always like to fit in a big dessert whenever I can!
Skinnier Eclair Dessert
- 24 graham cracker sheets (you may need less. My (9X13 was a bit longer than normal. If you need less, it was adjust the macros!)
- 2 boxes Sugar Free/Fat Free Vanilla Pudding Mix (1.34 oz sized boxes)
- 720 ml Almond Milk, unsweetened (3 cups)
- 1 8 oz container Lite Cool Whip, thawed
- 257 g Chocolate Frosting, Whipped
- In a large bowl, combine almond milk and 2 boxes of pudding. Mix until thoroughly combined and no lumps remain and until thickened. Stir in the thawed cool whip until evenly combined. Set aside.
- Assembly: In a 9X13 pan, layer graham crackers across the bottom on the pan. You may need to break graham crackers width or length wise to fill in smaller gapsPour half of the pudding/cool whip mixture over the graham cracker layer and spread evenly. Add another layer of graham crackers over the pudding mixture. Then spread the remaining pudding mixture evenly over the graham cracker layer. Now, add a final layer of graham crackers. On top of this graham cracker layer, very carefully spread the chocolate frosting (please note: it will not be the whole jar. Although you may certainly use it, just adjust macros accordingly). It works best to first dollop icing on to separate areas that are a bit spaced out from each other, instead of just working from one large dollop in the center.
- Cover the assembled dessert and refrigerate for at least two hours, preferably longer, so the graham cracker becomes tender. Keep refrigerated until serving and store leftovers in the fridge, too.