Diabetic Mini Cream Puffs Recipes

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

DIABETIC MINI CREAM PUFFS

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.

DIABETIC-FRIENDLY MINI MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 12 cups of a 24-cup mini muffin tin with cooking spray.
• Combine banana, peanut butter, egg, honey, vanilla, baking soda, and salt in a large blender. Process on high speed until smooth, about 1 minute. Stir in chocolate chips with a spoon.
• Fill each of the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until centers are firm and a toothpick comes out clean, 8 to 9 minutes. Allow to cool for 10 minutes before serving.

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.