Lowfat Eclair cake

I was craving chocolate but wanted to keep it healthier, so I made some changes to the recipe I tried before.  This will be my go to recipe for summer!

Lowfat Eclair Cake

(Original recipe found here.)

Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
1 cup vanilla greek yogurt
1 large box chocolate sugar-free instant pudding
3 cups milk
Topping:
1 8 oz. container cool whip
chocolate syrup


Instructions:
Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet.
Bake for 30-35 minutes or until golden brown.  Remove from oven and let cool (don't touch or push bubbles down).
For the Filling:  In medium bowl make chocolate pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in the greek yogurt until smooth.  Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup