Recipe submitted by Lynn Todd of Hanford,
California USA.
Visitor Comments: "I want to let you
know I just made the sugar-free chocolate eclairs submitted by
Lynn Todd of Hanford, California. WOW, are they delicious! I'm
not known for my cooking skills, but I have an event tonight
and I am supposed to bring dessert. I'm counting calories, and
many of my friends are diabetic. We are really going to enjoy
these yummy eclairs." - Kathy W.
Sugar-Free Chocolate
Eclairs
- Dough:
1/2 cup water
1/4 cup butter(no substitutes)
1/2 cup all-purpose flour
2 large eggs
-
- Vanilla Filling:
1 1/4 cups cold fat-free milk
1/4 teaspoon vanilla extract
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup fat-free whipped topping
-
- Chocolate Topping:
1 1/2 cups cold fat-free milk
1 (1.4-ounce) package 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-inch hole in one corner of bag.
Pipe eight 3 1/2-inch logs onto an ungreased baking sheet.
- Bake at 450°F (230°C) for 10 minutes.
Reduce heat to 400°F (205°C); 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 eclairs; replace
tops. Spread with chocolate topping.
Makes 8 eclairs.
Nutritional Analysis: one eclair equals
170 calories, 7 g fat (4 g saturated fat), 70 mg cholesterol.
418 mg sodium, 19 g carbohydrates, trace fiber, 6 g protein.
diabetic exchanges: 1 1/2 starch, 1 fat.
