1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1-1/4 cups cold fat-free milk
1/4 teaspoon vanilla extract
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free whipped topping
1-1/2 cups cold fat-free 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 resealable plastic bag; seal. Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown.
Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside.
Remove soft dough from the inside with a fork. For filling, in a mixing bowl, beat milk, vanilla and pudding mix on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.
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.
Yield: 8 eclairs.
Nutrition Facts One serving: One eclair Calories: 170 Fat: 7 g Saturated Fat: 4 g Cholesterol: 70 mg Sodium: 418 mg Carbohydrate: 19 g Fiber: 0 g Protein: 6 g
Diabetic Exch: 1-1/2 starch, 1 fat.