Easy Eclair Fake Diabetic And Diet Friendly Recipes

EASY ECLAIR FAKE (DIABETIC AND DIET FRIENDLY)

Steps:

• 1. Measure out the milk, separating four cups and 1/4 cup.
• 2. Whisk together the four cups of milk and the two packages of pudding. Only takes a couple minutes. Don't worry if you still have tiny specs or bits. They will work out in the end. Set pudding aside. NOTE: I do not use electric mixer. Whisking gives the pudding a lighter, airier texture. That and it's great exercise for the arms. Lol.
• 3. Set up double boiler. My double boiler is a small pot filled halfway with water and a heatproof bowl (mine is metal) on top. Without bowl, let water come to a boil. Cut down heat to medium-, medium-low-range. Put bowl on top and add chips (either the bag of sugar-free or the semi-sweet/milk chocolate mix). Stir occasionally to prevent caking or burning while chips melt. (Make sure bowl does not touch bottom of pot.)
• 4. Once chips have melted, use as much of remaining 1/4 cup of milk as needed to thin the ganache slightly. Chocolate should be pourable and spreadable. Once your consistency is reached, turn down heat to simmer or low.
• 5. While chips are melting/simmering, start layering. Put down a layer of graham crackers to cover the bottom of dish. (I use something in the 9x13 size.) Crumble crackers to get complete coverage on each layer. Don't worry. Nobody will see it. Then add 1/2 of the pudding. Spread to cover. Add second layer of graham crackers, the rest of the pudding and top with final graham cracker layer.
• 6. After a final stir, pour ganache over top graham cracker layer. Spread to cover. NOTE: I use just enough to cover so no graham crackers can be seen. You can use as much or little as you choose.
• 7. Cover and refrigerate overnight. Dish can be put in freezer to hasten the chocolate setting. Overnight is best. Quick set works, too. Whatever you have time to do. Just trying to get the chocolate set and pudding cold.

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.