Diabetic Mini Cream Puffs – a delicious recipe with water, salt, margarine, all-purpose flour, flour, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0. Spray a cookie sheet with Pam.
2
Bring water and salt to a full boil. Stir in margarine until melted.
3
Add flour, all at once. Stir until mixture forms a ball.
4
Remove from heat and let stand for 5 minutes.
5
Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
6
Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
7
Turn oven off and prick Puffs on sides with a toothpick.
8
Return to oven and let stand for 10 minutes. Cool completely!
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.
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.
250
kcal
Calories
5
g
Fat
43
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup water, 1/8 teaspoon salt, 1/4 cup margarine, 1/2 cup all-purpose flour, plus, and more.
Yes, Diabetic Mini Cream Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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