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Low Fat Chocolate Dessert That Won't Make You Feel Guilty!

Updated on July 28, 2008

I have a serious sweet-tooth. Unfortunately, I also have a few extra pounds, and I'm guessing the two things go hand in hand. In order to satisfy my longing for chocolate and other sugary delights, I have come up with a low-fat version of my mother's favorite Chocolate Eclair Pudding recipe. Not only does it taste just as good as the original (seriously!), it also cuts the calories in half! This is a great dish for dessert any night or for taking to that party or pot-luck. You don't even have to tell anyone it's low-fat!


  • 2 boxes of sugar free, fat-free French Vanilla pudding. (regular vanilla works fine too!)
  • 1 box of low-fat graham crackers.
  • 4 cups of skim milk.
  • 1 large tub of Cool Whip Free.
  • 1 container of low-fat, low-sugar chocolate icing.


This is a super easy no-bake dessert. First, you mix one box of pudding mix with 2 cups of skim milk. After it is completely mixed together, add half of the tub of Cool Whip Free, stirring until it becomes a creamy mixture. Pour this first batch of pudding mix into the bottom of a 13 x 9 Inch baking dish. (I prefer to use glass, which keeps it nice and cool) Next, layer the top of the pudding mix with graham cracker squares. You might have to break some apart to make them fit in the corners, but try to cover up as much of the pudding as possible.

Next, combine the second pudding mix with 2 cups of skim milk as before, and then add the rest of the Cool Whip. After you have your second batch of creamy pudding mix, pour that on top of the graham cracker layer in your dish. Create a second graham cracker layer on top of the freshly poured pudding, againg trying to cover up as much of the pudding as possible. Put the entire dish into the refrigerator for about an hour, allowing the pudding to settle. Make sure that your chocolate icing is NOT in the fridge and is left on the counter so it can become softer!

After about an hour, take your pudding and graham cracker dessert out of the refrigerator and spread chocolate icing over the top. If you find that it is difficult to spread without disrupting the layers, the dessert is either not cold enough, or the chocolate is not soft enough. Wait until the chocolate will spread easily over the top like on a cake. Put the entire dessert back into the fridge for about 30 minutes and it is done!

When I am serving this to my family for dessert, I usually cut it into 15 equal servings. However, when I am going to a larger party, I often cut it into smaller squares so that it can serve 28 people.

**Hint: Sometimes it can be difficult to find a low-sugar low-fat chocolate icing that tastes as good as the original. Be sure to try several different kinds. Also, compare calories and fat on the different brands and settle on the one that tastes the best and has the least amount of calories. The truth is, the chocolate is just a small part of the dessert, so if you opt for a regular chocolate icing, just spread on a thin layer and you'll still get all the flavor without extra calories.


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    • Abigail Cherry profile imageAUTHOR

      Abigail Cherry 

      10 years ago from Cary, NC

      Trust me, it's decadent!

    • Banadux profile image


      10 years ago from Cary, NC

      Sounds tastey.


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