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Nutrition Facts Per Serving:
- Servings Per Recipe: 20
- Calories: 63
- Protein(gm): 2
- Carbohydrate(gm): 6
- Fat, total(gm): 3
- Cholesterol(mg): 37
- Saturated fat(gm): 2
- Sugar, total(gm): 1
- Sodium(mg): 42
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 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)
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.
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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.
- 1/2 of an 8-ounce carton low-fat vanilla yogurt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee crystals
- 1/2 of an 8-ounce container thawed light whipped dessert topping
1. 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.
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