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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat an extra large baking sheet with nonstick cooking spray or line with parchment paper; set aside.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

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 Facts

63 calories; 3.4 g total fat; 1.8 g saturated fat; 37 mg cholesterol; 42 mg sodium. 34 mg potassium; 5.7 g carbohydrates; 0.1 g fiber; 1 g sugar; 1.8 g protein; 95 IU vitamin a iu; 17 mcg folate; 21 mg calcium; 3 mg magnesium;

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