Thursday

Diabetic Chocolate Eclair Recipe

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Diabetic Chocolate Eclair Recipe

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup light chocolate syrup

In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted.
Reduce heat to low; add the flour.
Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from the heat.
Add eggs, one at a time, beating well after each addition until the batter becomes smooth.
Spread into a greased and floured 13-in. x 9-in. baking pan.
Bake at 400° for 30 minutes or until puffed and golden.
Immediately remove from pan and cut in half horizontally.
Cool completely.
For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth.
Just before serving, place bottom eclair layer on a serving platter; cover with filling.
Replace top layer and drizzle with chocolate syrup.

Yield: 15 servings

One serving (1 piece) equals 175 calories,312 mg sodium,65 mg cholesterol, 15 gm carbohydrate, 6 gm protein, 10 gm fat. Diabetic Exchanges: 2 fat, 1 starch.