Mocha Cream Puffs (healthy)

By melanieroe

SERVINGS: 20 puffs

Nutrition Facts Per Serving:

* Servings: 20 puffs
* Calories63
* Total Fat (g)3
* Saturated Fat (g)2
* Cholesterol (mg)37
* Sodium (mg)42
* Carbohydrate (g)6
* Fiber (g)0
* Protein (g)2
* Vitamin A (DV%)0
* Vitamin C (DV%)0
* Calcium (DV%)0
* Iron (DV%)0
Diabetic Exchanges
* Other Carbohydrates (d.e.).5
* Fat (d.e.).5

Ingredients

• Nonstick cooking spray
• 3/4 cup water
• 3 tablespoons butter
• 1 teaspoon instant coffee crystals
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 3 eggs
• 1 recipe Mocha Filling (see recipe below)

Details

Servings 20
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Preheat oven to 400 degrees F. Coat an extra large baking sheet with nonstick cooking spray; 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. 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. Makes 20 cream puffs. Makes 20 servings.

Mocha Filling: In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container thawed light whipped dessert topping. Cover and chill until serving time.

Make-Ahead Directions: 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.