Diabetic Chocolate Eclair Recipe

Diabetic Chocolate Eclair

Delicious!

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.

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• 2 1/2 cups all-purpose flour
• 1/2 teaspoons kosher salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 4 large egg yolks

Icing:

• 1 1/4 cups powdered sugar
• 2 tablespoons (or more) fresh lemon juice

Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.

Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.

For icing:
Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes

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