CHOCOLATE & STRAWBERRY FILLED CREAM PUFFS

PUFFS:

2 tbsp butter
1/2 cup water
1/2 cup white whole-wheat flour* (diabetics should never use all-purpose flour)
2 eggs

Lightly grease a cookie sheet and set aside.
Preheat oven to 400 degrees.

In a small saucepan, combine the butter and water; bring to a boil over medium heat.  Add the flour, stirring rapidly, and cook until the mixture forms a ball that stays together.  Remove pan from the heat and set aside to cool for 5 minutes.

Add the eggs, one at a time, beating after each until the mixture is shiny and smooth.  Drop the mixture into 8 equal mounds, 3-inches apart on the baking sheet.

Bake puffs at 400 degrees for about half an hour or until golden brown.  Remove from oven and split.  Remove any soft dough from the centers.  Allow to cool completely on a wire rack.

FILLING:

1 pkg (4-serving size) sugar-free instant chocolate pudding mix
1 drop of peppermint extract, optional
1 cup sliced fresh strawberries

Prepare the pudding mix according to the package directions using fat-free milk.  Stir in the peppermint extract, if using.  Cover with plastic wrap and refrigerate until chilled through.

To assemble and serve the cream puffs, spoon approximately a fourth cup of the chocolate pudding into the bottom portion of each of the puffs.  Top with the sliced strawberries and place the puff tops over the berries.

*You may use an equivalent amount of your favorite no carb/low carb product.

 File Photo used for reference only - not this recipe.

Remember this is a dessert and should be treated as one. This makes 8 cream puffs. One is a serving!