Recipe Image

Mocha Cream Puffs

  • 30 m
  • 55 m
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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019