Diabetic Mini Cream Puffs

Recipe by ElaineAnn
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement