Desserts

Mocha Cream Puffs

(12 cream puffs)

Puff pastry:

½ cup water
¼ cup plus 1 tablespoon skim milk, divided
¼ cup plus 2 tablespoons reduced-calorie, tub margarine
Pinch salt
¾ cup all-purpose flour, sifted
2 large eggs
2 large egg whites
¼ teaspoon vanilla extract
1 packet Sweet 'N Low® granulated sugar substitute

In medium-size saucepan over medium-high heat, bring water, ¼ cup skim milk, margarine and pinch of salt to a boil. Stir in flour all at once; continue stirring until mixture forms a ball and leaves sides of pan. Remove from heat and cool slightly. In small bowl, lightly beat 1 egg; stir into dough until thoroughly blended. Repeat with remaining egg. In same bowl, combine 1 egg white, ¼ teaspoon vanilla and 1 packet Sweet 'N Low; stir into dough until thoroughly blended. In another small bowl, lightly beat remaining egg white and remaining 1 tablespoon skim milk. Preheat oven to 425°F. Cover 2 cookie sheets with parchment paper. Drop dough by tablespoonfuls onto cookie sheets, spacing puffs a few inches apart. Brush each puff with egg-white mixture. Bake 15 minutes. Reduce oventemperature to 375°F; continue baking 5 to 10 minutes or until lightly browned and puffed. Shut off oven. Cut a small slit in top of each puff to allow steam to escape. Keep oven door open slightly and allow puffs to dry 15 minutes. Remove to wire racks and cool.

Note

: Puffs may be prepared ahead and frozen. To re-crisp, heat in 400°F oven 8 to 10 minutes.

Mocha cream filling:

¼ cup cornstarch
2 tablespoons granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon instant espresso powder
Pinch salt
1 ¼ cups low fat milk
1 large egg, separated, at room temperature
3 packets Sweet 'N Low® granulated sugar substitute
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
¼ cup heavy cream, whipped

In medium-size saucepan, stir together cornstarch, sugar, cocoa, espresso powder and pinch salt; whisk in low fat milk until well blended. Over medium-low heat, cook, stirring constantly, 3 to 5 minutes or until mixture begins to thicken. In small bowl, lightly beat ¼ cup cornstarch mixture into egg yolk. Return to saucepan and cook, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in 3 packets Sweet 'N Low and 1 teaspoon vanilla. Refrigerate until well chilled. To serve: In medium-size metal bowl with electric mixer at high speed, beat egg white and cream of tartar until stiff peaks form. Fold egg white and whipped cream into custard. Spoon about 2 tablespoons custard into each cream puff.

Nutrients per serving (1 cream puff):

Calories 127, Protein 4 g, Carbohydrate 13 g, Fat 6 g, Cholesterol 61 mg, Sodium 134 mg.

Dietary exchanges:

1 Starch, 1 Fat