- 1/2 (8oz) brick low fat cream cheese
- 2-serving size sugar-free vanilla instant pudding
- 3/4 cup skim milk
- 1 cup water
- 1 cup margarine
- 2 cups flour
- 15 tbsp egg substitute
For Cream Puff:
Preheat oven to 350F.
Over medium heat melt
butter in water. Bring to a boil and remove from heat. Immediately
add flour and whip in with a wooden spoon.
Add 3 tbsp egg
substitute at a time, beating on low speed with electric mixer until
incorporated. Drop by cookie scoop onto parchment paper on baking
sheet.
Bake for 30 min. Cool
on wire rack completely. If not, they will be doughy in centre.
For Filling:
Mix cream cheese in
bowl with electric mixer until smooth, light and creamy. Add pudding
mix and milk and mix on low until incorporated and then mix on med
until thickened.
To assemble:
Using a pastry bag
fitted with a small tip, squeeze filling into cream puff just until
you feel resistance. Don't squeeze too hard, or filling will spill
out.
Continue with all cream
puffs. When done, place on cookie sheet and lightly dust with
powdered sugar, if desired.
Store in a air tight
container refrigerated for up to two weeks or freeze for up to a
month.
Makes 24 cream puffs
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