| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
18 |
Servings |
INGREDIENTS
| 22 1/2 |
|
Sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided |
|
|
Cooking spray |
| 3 |
c |
Fat-free milk |
| 2 |
pk |
(3.4-oz) fat-free vanilla instant pudding mix |
| 1 |
|
Tub (8-ounce) fat-free cream cheese |
| 1 |
|
Tub (8-ounce) frozen reduced-calorie whipped topping, thawed |
| 1/4 |
c |
Fat-free milk |
| 2 |
tb |
Stick margarine or butter, softened |
| 2 |
tb |
Honey |
| 2 |
oz |
Unsweetened chocolate, melted |
| 1 1/2 |
c |
Sifted powdered sugar |
INSTRUCTIONS
1. Arrange 7-1/2 graham cracker sheets in the bottom of a 13 x 9-inch
baking dish coated with cooking spray. Combine 3 cups milk, pudding mix,
and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute
or until thick. Fold in whipped topping. Spread half of the pudding mixture
over graham crackers, and top with 7-1/2 graham cracker sheets. Repeat the
procedure with the remaining half of pudding mixture and 7-1/2 graham
cracker sheets.
2. Combine 1/4 cup milk, softened margarine, honey, and unsweetened
chocolate in a medium bowl, and beat well with a mixer. Gradually add
powdered sugar to milk mixture, and beat well. Spread chocolate glaze over
graham crackers. Cover dessert and tent with foil; chill 4 hours.
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g);
PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg;
CALC 105mg
Cooking Light Magazine:Jan/Feb 1998
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 16, 1998
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