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Ingredients

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Directions

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  • Spray a baking sheet with nonstick spray; set baking sheet aside.

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  • In a medium saucepan combine the water and margarine. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat. Cool for 10 minutes. Add the egg whites and the whole eggs, one at a time, beating with a wooden spoon after each addition until smooth. Spoon batter into a decorating bag fitted with a number 10 or larger tip. Pipe batter into twelve 4x3/4x1-inch strips, about 3 inches apart, onto the prepared baking sheet.

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  • Bake in a 400 degree F oven about 35 minutes or until golden and firm. Remove from baking sheet; cool on a wire rack.

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  • Meanwhile, for the mint sauce, in a small saucepan combine sugar, cocoa power, and cornstarch. Stir in evaporated skim milk. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in peppermint extract. Cool sauce slightly before serving.

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  • Split the eclairs and remove any soft dough from inside. Fill each eclair with frozen yogurt. If desired, lightly sift powdered sugar over eclairs. Serve with Chocolate-Mint Sauce. Makes 12 servings.

Nutrition Facts

183 calories; 5 g total fat; 1 g saturated fat; 36 mg cholesterol; 106 mg sodium. 29 g carbohydrates; 0 g fiber; 6 g protein;

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