Diabetic Mini Cream Puffs

1. 1

   Preheat oven to 400u00b0. Spray a cookie sheet with Pam.

2. 2

   Bring water and salt to a full boil. Stir in margarine until melted.

3. 3

   Add flour, all at once. Stir until mixture forms a ball.

4. 4

   Remove from heat and let stand for 5 minutes.

5. 5

   Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.

6. 6

   Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.

7. 7

   Turn oven off and prick Puffs on sides with a toothpick.

8. 8

   Return to oven and let stand for 10 minutes. Cool completely!

9. 9

   With sharp knife, carefully remove the tops of the puffs.

10. 10

    Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.

11. 11

    3 Puffs per serving.

12. 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.

* Per serving · 4 servings · Values may vary.