You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.
Recipes - ruthmc96@msn com
|
by:
ruthmc96@msn. com
This is a simple recipe. Heat water in small sauce pan, add butter (smart balance, Can't believe isn't butter etc.) Cool for 5 minutes, stir in eggs 1 at a time, mixture will be shiny. After all the eggs are in spread on greased 15x10" pan. Bake for 30 minutes or until golden brown at 350%.
While crust is in the oven begin pudding filling. Mix pudding as directed on the box (I use 1 large box instead of 2 small boxes, your choice). Stir in cream cheese, it does better if it is at room temperature. After éclair crust is cooled spread pudding mixture on baked crust and top with cool whip and chocolate syrup.
Cals. / serving :
127
% from fat :
21
% from carbs :
59
% from protein :
9
|
