Sugar-Free Chocolate Éclairs

Dough:
  • 1/2 cup water
  • 1/4 cup butter(no substitutes) – I think margarine works well
  • 1/2 cup all-purpose flour
  • 2 large eggs
Vanilla Filling:
  • 1 1/4 cups cold skim milk
  • 1/4 teaspoon vanilla extract
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup fat-free whipped topping
Chocolate Topping:
  • 1 1/2 cups cold skim milk
  • 1 package (1.4 ounces) 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 re-sealable plastic bag; seal.

Cut a 1-inch hole in one corner of bag. Pipe eight 3-1/2 inch logs onto an un-greased baking sheet.

Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F; bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.

Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.

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

For Chocolate 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.

Dietary Exchanges:

  • 1 1/2 starch
  • 1 fat
  • Yields: 8 éclairs
  • Preparation Time: 1 hour

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