Sugar Free Cream Puffs

This is a recipe that I've recently revised to make weight loss surgery friendly. I've become famous for making these little babies.



Cream Puffs

Dough:
1 cup water
1/2 cup butter (1 stick, no substitutions)
1 cup all purpose flour (I tried whole wheat flour does NOT taste good)
4 eggs

Filling:

1 1/2 cups skim milk
2 packages of Sugar Free White Chocolate instant pudding
1 8 oz container of non dairy whipped topping


Optional:
Chocolate or Carmel ice cream topping (I used sugar free for mine)

In a saucepan over medium heat, bring water and butter to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from heat;
let stand for 5 minutes. Add the eggs, 1 at a time; beating well after each
addition. (note: I use a Kitchen Aid mixer but use a fork if you don't have one)
It's very important to make sure the eggs are added one at a time. Beat until smooth.

Drop by half spoonfuls (a little smaller than quarter size) onto baking sheet (I use
parchment paper so it's easier to remove them).
Bake for 25 minutes at 400 degrees. Puffs should be browned on the top and cooked in the middle.

In the meantime, whisk milk with pudding. Fold in whipped topping. Refridgerate until ready to fill puffs.

Let puffs cool to room temperature. Once cool, fill with pudding mixture using a pastry bag with a bismark tip.


Drizzle with chocolate
and caramel if chosen. Store leftovers in the fridge or freeze.

Makes about 36 cream puffs

Sugar Free Berry Delight

Again, this is not low fat or calories but is sooo good! Mr. Sign came up with this concoction. It makes a huge amount so you can always cut the ingredients in half. You could also use graham crackers for the crust but wouldn't get that salty sweet taste we all love.

¾ Cup Flour

2 cups chopped pretzels

1 cup of chopped pecans

1 stick of butter

1 cup Splenda

Melt butter in the microwave. Mix ingredients above in a bowl and press firmly on the bottom of a 9 x 13 inch baking pan, Bake in a 350 degree oven for 15 to 20 minutes.

2-8 oz blocks of 1/3 less fat cream cheese

2 cups of Splenda

1-16 oz container of non dairy whipped topping

With a wire whisk blend Splenda and softened cream cheeses together. Fold in whipped topping and spread on the cool crust and set in the regenerator for 10 minutes.

2-.3 oz of sugar free packages of Jell-O black cherry (you can use any flavor but this is my fav.)

3 cups of frozen berries such as blue berries, raspberries, black berries

Prepare Jell-O per the directions from the package using quickset method. Mix in the berries and let set for 5 minutes. Then spoon over the top of the cream cheese mixture and let set for two hours.