Butterfly Eclairs
 

Butterfly Eclairs

Cream puff shells filled with velvety pudding are almost sure to banish
dieting blues.

1/2 cup water
4 Tbsp (1/2 stick) butter or margarine
1/2 cup sifted flour
1/8 tsp. salt
2 eggs
2 pkgs. low-caloric vanilla-flavoured pudding mix
2 cups skim milk

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. Remove from heat; cool slightly; beat in eggs, 1 at
a time, until mixture is thick and shiny-smooth. Shape batter, 1 tablespoon at
a time, into thin strips, about 1 inch apart on ungreased cookie sheets.

Bake in hot oven (400 F) for 30 minutes, or until puffed and lightly
golden. Remove at once from cookie sheets; cool completely on wire racks.
Prepare vanilla-pudding mix with skim milk, following label directions;
chill. Cut a slice across top of each eclair 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.

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