Delicious low-calorie recipes

First pour the dates with boiling water and set aside for 30 minutes. Then pour off the excess liquid.

200g of water add butter, a little salt, sweetener and bring to a boil.

In the boiling water add sifted, mixed wheat and rice flour. Stir with a wooden spatula until the dough bounces off the sides of the pan. Set aside to cool.

When the dough does not burn in the palm of your hand, stir in the eggs one by one. But do it one by one. Beat one - stir thoroughly, then add the other and mix thoroughly into the dough.
Beat the third egg in a bowl and whisk and add to the dough gradually, as the third egg may be too much - it depends on how big the eggs are and then the dough can become liquid. You may not need a whole third egg. Mix the dough until smooth.

Put either in a pastry bag or in an ordinary bag, which is cut off and squeezed into a long "sausage" on a plate.

Bake in the oven at 180 degrees for ~ 40 minutes. Never open in the oven until cooked through.

While the eclairs bake the finished cream - add 2 egg yolks, cocoa, sweetener, starch to the milk. Heat and stir until the mass begins to thicken. Remove slightly, cool. Add dates with well-drained excess liquid and blend.

The eclipses are cut in half and the cream is smeared on the underside. Put a "hat" on top - an eclair top.

Sprinkle with icing sugar. I didn't make the glaze so as not to make it too high in calories.

Tasted heavenly! Eaten without residue. The cream is simply excellent. It can definitely be used in other treats as well.