Kids in the Kitchen
- 12 chocolate low-fat graham crackers (don’t break them apart)
- Vanilla cream cheese frosting:
- ¾ cup low-fat softened cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons 2% low fat milk
- Soften cream cheese by taking it out of the refrigerator about an hour before you need it to make the frosting.
- In a small mixing bowl, mash the cream cheese and powdered sugar with a fork.
- Add the vanilla and milk and mix until completely smooth. (makes 1 ½ cups frosting)
- Frost 2 graham cracker rectangles.
- Place them next to each other with edges touching on the cake platter.
- Place 2 more graham crackers side by side (turned to cross over the frosted ones.) Frost the tops of these.
- Keep repeating the turning, layering and frosting process until all of the graham crackers are stacked and frosted. Frost the top and sides of your cake.
- Cover the platter and chill at least 6 hours or overnight.
- Slice the cake into 6 pieces. (Enjoy your Zebra Cake with a glass of cold milk.)
How does it work?
While it is chilling in the refrigerator, the graham crackers absorb moisture from the frosting and become cake-like.
Variation to basic recipe:
You could also use vanilla pudding and chocolate low-fat graham crackers layered in a square or rectangular glass baking dish. For best results, assemble your dessert with “hot-from-the-stove” cooked pudding and then refrigerate overnight.
|Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials|
Kelly and Jenny make Green Eggs & Ham
Hannah and Angelles make Pretty Parfaits
Jack makes Croque Monsieur
Marielle and Josh make a Fruit Pizza