Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert...for Mother's Day #SundaySupper

Today's #SundaySupper is all about celebrating Mother's Day. Our hostess is Heather from Hezzi D's Books and Cooks. I'm not able to celebrate with my sweet Mama in person today, but I wanted to dedicate this post to her so she knows just how special she is to me! This post is my way of thanking her for always being there for me! My Mama is Mary Wofford...she's the pretty lady in the black and white shirt next to me in the picture. When I thought about what dish I would share today that reminded me of her, two things came to mind: chocolate and eclairs! Her favorite pastry is a chocolate eclair, and she's never been known to turn down chocolate. It's a trait we both share, actually! I knew that choux wasn't something I was ready to tackle, then I remembered trying an icebox cake version of eclairs at a party a few years back. Eureka!

Since this is Healthy Eating Month here at , I lightened it up a bit. I used lowfat and sugar-free ingredients to make it less of a splurge thanks to finding a great Cooking Light recipe. The good news is that my Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert tastes so decadent, you'd never know it has much fewer calories and fat than the original!

This dessert does take a bit of forethought. It needs to rest in the fridge for at least 4 hours...overnight is preferable...to allow the graham crackers to soften to an eclair-like consistency. Don't worry, though...your patience will be rewarded with a dessert that tastes so close to a bakery eclair that you won't believe it!

Too-Good-to-Be-Lowfat Chocolate Eclair Dessert

adapted from Cooking Light

Step 1: Combine the following ingredients in the bowl of a stand mixer: 1.5 cups skim milk, 1 package white chocolate sugar-free pudding mix, 2 tsp. vanilla bean paste OR vanilla extract, and 4 ounces fat-free tub cream cheese. Combine on low speed with the paddle attachment for 1 minute, until the mixture is thoroughly combined and thickened. Fold in half a small container of lowfat frozen whipped topping.

Step 2: To assemble, layer lowfat honey graham crackers in the bottom of an 8x8 pan that's been sprayed with non-stick spray. You may have to break a few crackers into smaller pieces to cover the bottom completely. Top with half of the cream mixture. Use a spatula to evenly spread it on top of the graham crackers. Top with another layer of graham crackers, the remaining half of the cream, and a final layer of graham crackers.

Step 3: Make the chocolate ganache by combining the following ingredients in a large measuring cup: 1 tbs. light margarine, 1/4 cup skim milk, 1 tbs. honey, and 1.5 ounces chocolate (I used a Hershey bar). Microwave for 2-3 minutes, until the chocolate has melted. Whisk to combine, then add 1 cup powdered sugar and 3/4 cup Hershey Special Dark cocoa powder. Whisk until incorporated and you have a glossy, thick ganache. It should still be pourable, though. Pour the ganache on top of the top layer of grahams and evenly spread.

Step 4: Tent with foil and refrigerate for at least 4 hours, but overnight is really best. To serve, use a sharp knife to cut the dessert into squares. I had some trouble getting really pretty squares like the ones in magazines, but the main thing is that it tastes fantastic!

This dessert is so good! The filling is so fluffy and creamy that you'd never guess that it has so little fat and sugar. The graham crackers absorb a lot of the moisture, making them soft...and the chocolate ganache is truly decadent. Using dark cocoa powder to amp up the chocolate flavor in the ganache saves fat too! This dessert would definitely get my Mama's seal of approval. I can't wait to make it for her when I go home for a visit later this month. I know she will just love it!!

Love you Mama!!

Make sure to join us this evening at 600 CST for our weekly Twitter chat. We always have a great time, so I hope you can make it. Until then, go check out all the great Mother's Day treats the rest of our #SundaySupper contributors are sharing today.

Mother's Day Brunch: