"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Chocolate Eclair Delight Recipe

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This recipe for Chocolate Eclair Delight, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Devin Fagan
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sugar
1/3 c. baking cocoa
2 T. plus 1 tsp. cornstarch
1/8 tsp. salt
1/8 tsp. ground cinnamon
1 can (12 oz.) fat-free evaporated milk
1 c. fat-free milk
1/2 c. egg substitute
1 tsp. vanilla extract

TOPPING:
2 c. reduced-fat whipped topping
1 T. plus 1/2 tsp. baking cocoa, divided
9 whole graham crackers, halved
Directions:
Directions:
In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. 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 of 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. Yield: 9 servings.

 

 

 

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