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Sugar-free Chocolate Eclairs

Source of Recipe

Country Woman Magazine – 2001

Sugar-free Chocolate Eclairs

WW Points
Exchanges
Yield: 8

1/2 c. water
1/4 c. butter (NO SUBSTITUTES)
1/2 c. flour
2 eggs

VANILLA FILLING:
1-1/4 c. cold fat-free milk
1/4 tsp. vanilla extract
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 c. fat-free whipped topping

CHOCOLATE TOPPING:
1-1/2 c. cold fat-free milk
1 pkg. (1.4 oz.) sugar-free instant chocolate pudding mix

In a saucepan, bring water and butter to a boil. Add flour all at once; stirring until a smooth ball forms. Remove
from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Transfer to a resealable plastic bag; seal. Cut a 1-in hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet.

Bake at 450-F for 10 minutes. Reduce heat to 400-F; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool. Split and set the tops aside. Remove soft dough from the inside with a fork.

For Filling: In a mixing bowl, beat milk, vanilla, and vanilla pudding mix on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.

Topping: In another mixing bowl; beat milk and chocolate pudding mix for 2 minutes or until thickened. Spoon vanilla filling into éclairs; replace tops. Spread with chocolate topping.

One éclair equals: 170 calories…7 gm fat (3.5 gm saturated)…70 mg cholesterol…418 mg sodium…19 gm carbohydrate…trace fiber…6 gm protein ++++ Exchanges: 1-1/2 starch…1 fat ++++ WWP:4