Sugar Free Chocolate Cream Puffs
Ingredients
Cream Puffs
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 large eggs
Filling
1 cup heavy or whipping cream
1 Tablespoon unsweetened cocoa
1 package (4 servings) chocolate flavor sugar-free instant pudding and pie
filling
1 1/4 cup milk (2% or better is best)
Directions
Preheat oven to 400°F.
To prepare cream puffs, heat water and margarine until margarine melts and
mixture boils. Remove
saucepan from heat. Add flour all at once. With a wooden spoon, stir vigorously
until mixture leaves
side of pan and forms a ball. Add eggs, one at a time, beating well with wooden
spoon after each
addition until batter is smooth and satiny. Drop batter by tablespoonfuls onto
greased cookie sheet,
making 12 mounds.
Bake 30 to 40 minutes until golden brown. Turn off oven. Let puffs remain in
oven 15 minutes. Cool
on wire rack.
While cooling, prepare filling. In a small bowl, with mixer at medium speed,
beat cream and
unsweetened cocoa until stiff peaks form; set aside. In a large bowl, prepare
pudding as directed on
package, using only 1 1/4 cups of milk. Using a rubber spatula, gently fold
whipped cream into
chocolate pudding.
To assemble, carefully slice cream puffs in half. Remove loose, uncooked batter.
Fill puffs with
whipped cream mixture and replace puff tops. Refrigerate until served.