Diabetic Mini Cream Puffs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 1 preheat oven to 400°. spray a cookie sheet with pam.
• 2 bring water and salt to a full boil. stir in margarine until melted.
• 3 add flour, all at once. stir until mixture forms a ball.
• 4 remove from heat and let stand for 5 minutes.
• 5 add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
• 6 drop dough by teaspoons onto baking sheet, forming 24 mounds. bake 20 minutes or until golden brown.
• 7 turn oven off and prick puffs on sides with a toothpick.
• 8 return to oven and let stand for 10 minutes. cool completely!
• 9 with sharp knife, carefully remove the tops of the puffs.
• 10 filling: fold cool whip into prepared pudding. fill each puff and replace top.
• 11 3 puffs per serving.
• 12 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.