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Sugar-Free Chocolate Eclairs




Source of Recipe


Internet


List of Ingredients




1/2 C. water
1/4 C. butter (no subs)
1/2 C. flour
2 eggs

Vanilla Filling:

1 1/4 C. cold fat-free milk
1/4 tsp. vanilla extract
1 pkg. (1.4 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


Recipe



In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a resealable plastic bag; seal.

Cut a 1 inch hole in the corner of the bag. Pipe eight 3 1/2 inch logs unto an ungreased baking sheet. Bake at 450º for 10 minutes. Reduce heat to 400º, 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 pudding mix on low speed for 2 minutes or until thickened. Fold in whipped topping and set aside. In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened. Spoon vanilla filling into eclairs. Replace tops. Spread with chocolate topping.


Makes 8 eclairs