Mocha Cream Puffs
Preheat oven to 400 degrees F. Coat an extra large baking sheet with nonstick cooking spray or line with parchment paper; set aside.Advertisement
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.
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.
1/2 other carbohydrate, 1/2 fat