This is an easy adaptation to a popular family recipe that has scary Cool-Whip and Pudding for the filling...yuck chemicals.
Cool-Whip ingredients: water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).
Try this instead:
3 eggs, separated
3 oz cream cheese or coconut cream
1/8 tsp cream of tartar
½ tsp stevia glycerite
Preheat oven to 300 degrees F. In a bowl, whip egg whites with cream of tartar until peaks are very stiff (about 5 minutes). In separate bowl, blend cream cheese and stevia. Slowly add the cream cheese mixture into the stiff egg whites. (Save yolks for a different recipe:) Place in lasagna pan. Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.
8 oz cream cheese or coconut cream
1/4 cup unsweetened vanilla almond milk
1 tsp stevia glycerite (or to taste)
Whip the almond milk cream cheese and stevia. This mixture will thicken up if you let sit for 4-8 hours. Spread over the puffed éclair.
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream or coconut milk
1/4 cup powdered* erythritol (or Confectioners Swerve)
1 tsp stevia glycerite
Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Drizzle onto éclair dessert and let rest on cooling rack until glaze has set. Serves 9.
Nutritional Comparison (per serving):
"Traditional" Recipe: 370 calories, 63 carbs, 1 fiber
"Healthified" Recipe: 153 calories, 3 carbs, 1.5 fiber