1/2 c. water
4 tbsp. butter
1/2 c. sifted flour
1/8 tsp. salt
2 eggs
Sugar free vanilla pudding (1 sm. pkg.)
1 c. skim milk

Heat water and butter to boiling in saucepan. Stir in flour and salt all at once with a wooden spoon; continue stirring until batter forms a thick smooth ball that follows spoon around pan. Remove from heat; cool slightly; beat in eggs, one at a time, until mixture is thick and shiny-smooth. Shape batter into 5 strips on an ungreased cookie sheet. Bake at 400 degrees for 30 minutes until puffed up and golden. Remove at once from cookie sheet and cool completely on a wire rack.

Prepare pudding mix with milk and chill. Cut across each eclair and lift top off. Scoop out the softened dough. Fill with the pudding mixture. Replace top. Drizzle with chocolate syrup, if desired.