No-Bake Lemon Eclair Cake Directions:
In a large mixing bowl, combine the sugar-free instant lemon pudding mix with the fat-free milk. Whisk vigorously for about 2 minutes, until the pudding mix is fully dissolved and the mixture starts to thicken.
Gently fold in the fat-free whipped topping into the pudding mixture until well incorporated. Set aside.
In a rectangular baking dish (approximately 9×13 inches), arrange a layer of graham crackers to cover the bottom completely. You may need to break some crackers to fit them snugly.
Pour half of the lemon pudding mixture over the layer of graham crackers, spreading it evenly with a spatula.
Add another layer of graham crackers on top of the lemon pudding mixture, followed by the remaining pudding mixture, spreading it out evenly.
Finish with a final layer of graham crackers on top.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Before serving, dust the top of the cake with powdered sugar for a decorative touch.
Garnish with lemon zest and fresh berries if desired.
Slice into squares and serve chilled.
Weight Watchers Smart Points (per serving):
The Smart Points value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your Weight Watchers plan and the ingredients you choose.
In this recipe, one serving is calculated as 5 points. However, please note that the recipe was saved at a previous date and the WW points system is updated regularly. To determine the correct scoring, you must calculate it yourself.
Nutrition Info:
Serving Size: 1 square of cake
Calories: Approximately 150
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 320mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g
I await your comments! Enjoy!
