Average Rating: 5TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling
YIELD: 9 servings.Ingredients
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 2 tablespoons plus 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 can (12 ounces) fat-free evaporated milk
- 1 cup fat-free milk
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
TOPPING:- 2 cups reduced-fat whipped topping
- 1 tablespoon plus 1/2 teaspoon baking cocoa, divided
- 9 whole graham crackers, halved
Instructions
- 1. 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.
- 2. 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.
- 3. Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half 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.
Nutrition Facts
1 piece: 209 calories, 4g fat (2g saturated fat), 2mg cholesterol, 213mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 7g protein.
