Temptation Tuesday: Chocolate Lasagna

On Temptation Tuesday, we talk about the things we can’t/ won’t/ don’t/ shouldn’t/ HAD BETTER NOT have.  Last week was Easter Candy on clearance.  You know how much I love a sale.  Almost as much as I love chocolate.

Chocolate Lasagna

This recipe was making the rounds on Facebook recently, and I thought, “It sounds like something that could actually be reformed into a lower-calorie version that’s not so bad.  Here is the original recipe.

Ingredients

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 T. butter, melted
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 c. granulated sugar
  • 2 T. cold milk
  • 1 (12-oz.) tub Cool Whip, divided
  • 2 (3.9-oz.) packages Chocolate Instant Pudding
  • 3 1/4 c. cold milk
  • 1 1/2 c. mini chocolate chips

Directions

  1. Begin by crushing Oreo cookies. Place them in a large ziplock bag and crush them with a rolling pin until they make fine crumbs.  You could also use a food processor.
  2. Transfer the Oreo crumbs to a large bowl. Stir in melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Refrigerate the crust while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 T. milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with remaining cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or refrigerate at least 4 hours before serving.

Now, let’s see what the nutrition label for this recipe would look like if we made it into 18 servings:

You can see that this food is high in SoFAS, or Solid Fats and Added Sugars.  This is exactly what we don’t need to be consuming on a regular basis.  Let’s see what a little recipe substitution magic can do. 

Ingredients

  • 1 package regular Oreo cookies
  • 6 T. butter, melted 3 T. plain non-fat yogurt
  • 1 (8-oz.) package fat-free cream cheese, softened
  • 1/4 c. granulated sugar Splenda
  • 2 T. cold skim milk
  • 1 (12-oz.) tub sugar-free Cool Whip, divided
  • 2 (3.9-oz.) packages Chocolate Instant Pudding Sugar Free Chocolate Reduced Calorie Instant Pudding
  • 3 1/4 c. cold skim milk
  • 1 1/2 c. mini chocolate chips

Without sacrificing the genuine Oreo cookies, which could be swapped for some Newman-O’s, and the real chocolate chips, which could be subbed for a smaller quantity of dark chocolate chips, consider the nutrition facts for this recipe when stretched to make 24 servings:

The calories from fat have been reduced from 193 to 89.  The sugars have been cut in half.  While this is still a sometimes food, it’s a sometimes food that won’t get you into as much trouble.  In fact, I was reading this article just the other day in defense of “bad foods.”

Are you tempted to try it?

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