Mocha Cream Puffs

Mocha Cream Puffs - 6g Carbs, 0g Fiber

From: Diabetic Living Diet Online Servings: 20 Contains Wheat/Gluten Contains Dairy Contains Egg Vegetarian Diabetes-Friendly Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins

3/4 cup water 1 Tbsp coffee, instant 1 tsp coffee, instant 3 Tbsp butter 1/8 tsp salt 3/4 cup flour, all-purpose 3 eggs 4 oz yogurt, low-fat vanilla 2 Tbsp cocoa powder, unsweetened 4 oz whipped dessert topping, light

Puff Pastry: 1. Preheat oven to 400 degrees F. Coat an extra large baking sheet with nonstick cooking spray; set aside.

2. In a medium saucepan, combine the water, butter, coffee crystals, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until a ball forms that doesn't separate. Cool for 5 minutes.

3. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop into 20 small mounds onto prepared baking sheet. Bake about 20 minutes or until brown. Cool on wire rack. Split puffs; remove soft dough from insides.

4. Using a pastry bag fitted with a star tip or a spoon, pipe or spoon Mocha filling into cream puff bottoms. Add cream puff tops.

Makes 20 cream puffs.

Mocha Filling: In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container thawed light whipped dessert topping. Cover and chill until serving time.

Nutrition per Serving: 63 Calories, 3g Total Fat, 2g Saturated Fat, 37mg Cholesterol, 42mg Sodium, 6g Carbs, 0g Dietary Fiber, 2g Protein

Exchanges: 1/2 Other Carbs, 1/2 Fat Carb Choices: 0.5

Contributed by

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