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Chocolate Eclair in a Dish

Chocolate Eclair in a DishChocolate Eclair in a Dish
Low Sugar

Calories 237 (38% from fat)
Fat 10 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 13 mg.
Sodium 301 mg.
Carb. 50 gram
Fiber 3.6 gram
Sugar 6 gram
Sugar Alcohol 21 gram
Protein 5 gram

Medium Sugar

Calories 280 (32% from fat)
Fat 10 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 13 mg.
Sodium 301 mg.
Carb. 38 gram
Fiber 3.6 gram
Sugar 16.5 gram
Sugar Alcohol 7.5 gram
Protein 5 gram


buttery cooking spray

1 Package Pillsbury Sugar Free Brownie Mix (12.35 oz. package)

1/3 cup oil

3 Tbsp. water

1 whole egg

8 full graham cracker sheets, crushed
(We used Honey Maid Low Fat Grahams.)

2 packages Sugar Free Vanilla Jell-O Pudding (1 oz. each package)

3 1/2 cups fat free milk
(We used Fairlife Fat Free Milk because it's lower in sugar and higher in protein than regular fat free milk.)

1 carton sugar free frozen whipped topping, thawed (We used Frozen Sugar Free Cool Whip - 8 oz. package)

4 Tbsp. semisweet chocolate chips (4 oz.)
(We used Nestle semi-sweet chocolate mini morsels.)

2 Tbsp. light butter

1 1/2 cups confectioners' sugar OR
1 1/2 cups Swerve Confectioners Sugar Replacement

3 Tbsp. fat free milk

1 tsp. light corn syrup

1 tsp. vanilla extract

This recipe was designed for people who are trying to cut back on the sugar in their lives. The original version we got from Taste of Home had 33 grams of sugar. The reworked versions we made have 17 grams or 6 grams, depending on which one you like. Just be warned, this is NOT a low calorie dessert, it's just lower sugar.

To decide which version you might make, consider this. The extremely low sugar version uses a sugar free Swerve Powdered Sugar. Half our tasting panel thought it was fine. The other half hated the aftertaste. If you've got sensitive taste buds, or if you're making this for a party, definitely go for the version that uses real powdered sugar and all your guests will love it. If you're trying to cut back on your calories, give yourself a half portion.

1. Preheat oven to 350 degrees Fahrenheit. Then lightly coat a 13x9 glass baking dish with buttery cooking spray.

2. In a large mixing bowl, combine the brownie mix, oil, water and egg. (According to the package, 50 strokes is ideal.) Then spread it out evenly in the prepared pan.

3. Bake for 25 to 27 minutes, until set and wooden toothpick inserted into the brownie comes out clean.

4. Let brownie cool for 15 minutes. Then put in the refrigerator to cool down another 45 minutes.

5. While the brownie is cooling. put the graham crackers into a plastic bag and crush them. I like using a soup ladle to do the job. Set that aside.

Graham Crackers Crushed

6. After the brownie mix is cooled, whisk together the sugar free Jell-O pudding and fat free milk, about 2 minutes. Then let it stand for another 2 minutes, while it soft sets.

7. Fold the whipped topping into the pudding mix. Spread that out evenly over the brownie mix. Then sprinkle the crushed graham crackers evenly over the top. Put that in the refrigerator while you work on the topping.

8. Put the chocolate chips and butter in a medium sized, microwave safe bowl. Heat them up until the chips are melted, about 30 to 45 seconds. Stir them together until blended.

9. Stir in the remaining ingredients, confectioners sugar, milk, corn syrup and vanilla extract. Once combined, drizzle this across the top of the pudding/graham cracker mix. Cover and refrigerate for 6-8 hours, or overnight.

Yield: 16 Servings

 Chocolate Eclair in a Dish
Chocolate Eclair in a Dish

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