Ingredients
1 cup water1/2 cup butter, cubed1 cup all-purpose flour4 eggs1 package (1.5 ounces) instant sugar-free vanilla pudding mix2-3/4 cups fat-free milk1 package (8 ounces) reduced-fat cream cheese, softened1/2 cup light chocolate syrup
Preparation
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.
