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Chocolate Eclair Delight

It's amazing how the layers of this eclair torte soften overnight into a cakelike texture. Just before serving this dessert, I like to dust the top with cocoa. —Agnes Ward, Stratford, Ontario
  • Total Time
    Prep: 15 min. Cook: 15 min. + chilling
  • Makes
    9 servings

Ingredients

  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 cup fat-free milk
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups reduced-fat whipped topping
  • 1 tablespoon plus 1/2 teaspoon baking cocoa, divided
  • 9 whole graham crackers, halved

Directions

  • In a large heavy saucepan, combine the first 5 ingredients. Gradually whisk in milks until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir until thickened, about 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled.
  • Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.
Test Kitchen Tip
  • Feel free to substitute 2 eggs for the egg substitute
  • Nutrition Facts
    1 piece: 209 calories, 4g fat (2g saturated fat), 2mg cholesterol, 213mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 7g protein.

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