Diabetic Cream Puff Filling Recipes

DIABETIC CREAM PUFF FILLING

Steps:

• Prepare the pudding with the milk; cover and chill.
• While the pudding chills, whip the cream with a few drops of vanilla extract. Fold into the pudding.
• Place back into the refrigerator if not using immediately.
• VARIATIONS:.
• Pineapple cream: fold in 1/2 cup drained crushed pineapple.
• Butterscotch cream: sub butterscotch pudding for the vanilla.
• Lemon creme: sub lemon pudding for the vanilla.
• Chocolate cream: sub chocolate pudding for the vanilla.
• White Chocolate: sub in white chocolate pudding for vanilla.
• Cheesecake: sub in cheesecake pudding for vanilla.

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.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

DIABETIC MINI CREAM PUFFS

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.