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diabetic mini cream puffs


delightfull little sweets you can enjoy with no guilt. choose your favorite flavor of pudding.


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  1. Preheat oven to 400
  2. Spray a cookie sheet with pam
  3. Bring water and salt to a full boil
  4. Stir in margarine until melted
  5. Add flour
  6. All at once
  7. Stir until mixture forms a ball
  8. Remove from heat and let stand for 5 minutes
  9. Add eggs one at a time
  10. Stirring thoroughly after each addition until smooth and shiny
  11. Drop dough by teaspoons onto baking sheet
  12. Forming 24 mounds
  13. Bake 20 minutes or until golden brown
  14. Turn oven off and prick puffs on sides with a toothpick
  15. Return to oven and let stand for 10 minutes
  16. Cool completely !
  17. With sharp knife
  18. Carefully remove the tops of the puffs
  19. Filling: fold cool whip into prepared pudding
  20. Fill each puff and replace top
  21. 3 puffs per serving
  22. Each serving supplies 1 / 2 fat exchange
  23. 1 / 4 protein exchange
  24. 1 / 2 bread exchange
  25. 1 / 8 milk exchange and 5 optional calories

Step 18

Total Time in Minute 45

Ingredients Count 7

cooking diabetic mini cream puffs

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All-purpose flour


Cool whip

Sugar-free pudding mix

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