Diabetic Cream Puff Filling Recipes

Steps:

• Preheat oven to 400°. Spray a cookie sheet with Pam.
• Bring water and salt to a full boil. Stir in margarine until melted.
• Add flour, all at once. Stir until mixture forms a ball.
• Remove from heat and let stand for 5 minutes.
• Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
• Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
• Turn oven off and prick Puffs on sides with a toothpick.
• Return to oven and let stand for 10 minutes. Cool completely!
• With sharp knife, carefully remove the tops of the puffs.
• Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
• 3 Puffs per serving.
• Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Steps:

• 1. 1.Prheat oven to 400F. Spray a cookie sheet with Pam. 2.Bring water and salt to full boil. Stir margarine until melted. 3. Add flour, all at once. Stir until mixture forms a ball. Remove from heat and let stand for 5 minutes.
• 2. 5.Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny. 6.Drop dough by teaspoons into baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown. 7.Turn oven off and prick puff on sides with toothpick.
• 3. 8.Return to oven and let stand 10 minutes. Cool completey. 9. With sharp knife, carefully remove the tops of the puffs. 10.Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
• 4. 11. 3 Puffs per serving 12.Each serving supplies 1/2 fat exchange(margarine),1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange(pudding) and 5 optional calories.