Diabetic Mini Cream Puffs
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
24 cream puffs
- Serves:
- 8
ingredients
- 1⁄2 cup water
- 1⁄8 teaspoon salt
- 1⁄4 cup margarine
- 1⁄2 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 large eggs, at room temperature
- 8 ounces Cool Whip
- 1 (3 1/2 ounce) package sugar-free pudding mix, prepared per directions
directions
- Preheat oven to 400°. Spray a cookie sheet with Pam.
- Bring water and salt to a full boil. Stir in margarine until melted.
- Add flour, all at once. Stir until mixture forms a ball.
- Remove from heat and let stand for 5 minutes.
- Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
- Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
- Turn oven off and prick Puffs on sides with a toothpick.
- Return to oven and let stand for 10 minutes. Cool completely!
- With sharp knife, carefully remove the tops of the puffs.
- Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
- 3 Puffs per serving.
- Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.
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RECIPE SUBMITTED BY
ElaineAnn
United States