3 eggs, separated
1/2 cup vanilla whey or egg white protein
3 oz cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 tsp stevia glycerite
Preheat oven to 300 degrees F. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the whey protein to the whites. Using a spatula, gently fold the cream cheese into the whites. Spray a lasagna pan with coconut oil spray and spoon the mixture into it. Bake for 18 minutes. Remove pans from oven and let cool on a cooling rack.
Cream Filling:
½ cup whipping cream (whipped)
4 TBS Cream cheese
1 tsp stevia glycerite
Whip the cream, add cream cheese and stevia. Place in a ziplock bag. Cut the corner of the bag and pipe the mixture into the éclairs.
Chocolate Glaze:
1 ChocoPerfection Bar
2-3 TBS unsweetened almond milk
In a double boiler or microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle onto éclairs and let rest on cooling rack until glaze has set.
NUTRITIONAL COMPARISON (per serving)
Traditional Eclairs: 262 calories, 16g fat, 6g protein, 25g carbs, 0.6g fiber
"Healthified" Eclairs: 121 calories, 9g fat, 8g protein, 4g carbs, 3.4g fiber
