Easy Eclair Fake Diabetic And Diet Friendly Recipes

SUGAR FREE CHOCOLATE ECLAIRS

Steps:

• DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
• Remove from the heat: let stand for 5 minutes and 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, and cut a 1" hole in one corner of the bag.
• Pipe eight 3 1/2" logs onto an ungreased baking sheet.
• Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
• Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
• Set tops aside and remove soft dough from the inside with a fork.
• VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
• CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
• Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
• Enjoy!

CHOCOLATE ECLAIR - (DIABETIC - FRIENDLY)

Steps:

• 1. LAYER: Bottom of 9x13x2-inch baking dish with 1/3 graham crackers.
• 2. IN: Medium mixing bowl, beat pudding mix with milk until it thickens. SET: Aside several minutes. FOLD: In whipped topping.
• 3. SPREAD: Half of the pudding mixture over graham crackers. REPEAT: Layers, ending with graham crackers on top (three layers of graham crackers). DRIZZLE: With Chocolate Topping.
• 4. CHOCOLATE TOPPING COMBINE: Cocoa, sugar, and milk in saucepan. BRING: To a boil 1 minute. REMOVE: From heat, add vanilla and butter. COOL: Slightly and pour over top graham cracker layer. REFRIGERATE: Until ready to serve. SERVE & ENJOY! **COVER: And refrigerate leftovers.

FAKE CHOCOLATE ECLAIRS

Steps:

• Combine milk and pudding packages; mix until pudding consistancy.
• Fold in lite cool whip.
• In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers).
• Spoon 1/2 of the pudding mixture over the crackers.
• Create a second layer of club crackers on top of pudding mixture.
• Spoon remaining 1/2 of pudding mixture on top of second layer of crackers.
• Microwave chocolate icing for 30 seconds to 1 minute to thin out icing.
• Pour and spread chocolate icing over the pudding mixture.
• Cover and refridgerate overnight.