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Cooking Recipes - Butterfly Éclairs
Cream puff shells filled with velvety pudding are
almost sure to banish dieting blues. Dieter's portion = 2 éclairs (96 calories)
Bake at 400 degrees for 30 minutes. Makes 18 éclairs.
Ingredients:
1/2 cup water
4 tbs. (1/2 stick) butter or margarine
1/2 cup sifted flour
1/8 tsp. salt
2 eggs
2 pkgs. low-caloric vanilla-flavored pudding mix
2 cups skim milk
Directions:
1. Heat water and butter or margarine to boiling in
medium-size saucepan. Stir in flour and salt all at once with a wooden spoon;
continue stirring vigorously about 2 minutes, or until batter forms a thick
smooth ball that follows spoon around pan.
2. Remove from heat; cool slightly; beat in eggs, 1 at
a time, until mixture is thick and shiny-smooth.
3. Shape batter, 1 tablespoon at a time, into thin
strips, about 1 inch apart on ungreased cookie sheets.
4. Bake in hot oven (400 degrees) for 30 minutes, or
until puffed and lightly golden. Remove at once from cookie sheets; cool
completely on wire racks.
5. Prepare vanilla-pudding mix with skim milk,
following label directions; chill.
6. Cut a slice across top of each éclair and lift off.
Scoop out any bits of soft dough from inside bottoms with tip of teaspoon. Fill
each with 1 rounded tablespoon of pudding. Cut each top in half cross wise; push
pieces into budding in shell, butterfly style. Garnish each with half a fresh
strawberry, if you like. Dieter's portion; 2 eclairs-96 calories.
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