Ingredients
1/2 cup water1/4 cup butter1/2 cup all-purpose flour2 eggsVANILLA FILLING:1-1/4 cups cold fat-free milk1/4 teaspoon vanilla extract1 package (1 ounce) sugar-free instant vanilla pudding mix1 cup fat-free whipped toppingCHOCOLATE TOPPING:1-1/2 cups cold fat-free milk1 package (1.4 ounces) sugar-free instant chocolate pudding mix
Preparation
In a large 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. Discard soft dough inside.
For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.
In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.
