Mocha Cream Puffs

Mocha Cream Puffs

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From: Diabetic Living Magazine

Coffee-flavored puffs cradle the lightened mocha filling in these two-bite treats. If you like, tuck a strawberry slice or two under the cream puff top.

Ingredients 20 servings

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Original recipe yields 20 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ¾ cup water
  • 3 tablespoons butter
  • 1 tablespoon instant coffee crystals
  • ⅛ teaspoon salt
  • ¾ cup all-purpose flour
  • 3 eggs
  • ½ of an 8-ounce carton low-fat vanilla yogurt
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon instant coffee crystals
  • ½ (8 ounce) container frozen whipped topping, thawed

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat an extra large baking sheet with nonstick cooking spray or line with parchment paper; 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 25 minutes or until brown. Cool on wire rack. Split puffs; remove soft dough from insides.
  4. To make mocha filling, in a medium bowl, combine yogurt, cocoa powder and instant coffee crystals. Fold in thawed light whipped dessert topping. Cover and chill until serving time.
  5. 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.
  • To make ahead: Prepare and bake cream puffs as directed through Step 3; cover and store at room temperature for up to 24 hours. Prepare Mocha Filling as directed; cover and chill for up to 2 hours. Serve as directed in Step 4.

Nutrition information

  • Serving size: 1 puff
  • Per serving: 63 calories; 3 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 2 g protein; 17 mcg folate; 37 mg cholesterol; 1 g sugars; 95 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 0 mg iron; 42 mg sodium; 34 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ fat

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