Mocha Cream Puffs

Carb. per serving 6 g

Servings 20 (1 puff each)

Prep 30 minutes

Bake 25 minutes

1. Preheat oven to 400°F. Coat a very large baking sheet with cooking spray; set aside.

2. For cream puffs, in a medium saucepan combine the water, butter, coffee crystals, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until a ball forms that doesn’t separate. Cool for 5 minutes.

3. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop into 20 small mounds on the prepared baking sheet. Bake about 25 minutes or until brown. Cool on wire rack. Split puffs; remove soft dough from insides. Prepare Mocha Filling.

4. Using a pastry bag fitted with a star tip or a spoon, pipe or spoon Mocha Filling into cream puff bottoms. Add cream puff tops. If desired, serve with fresh strawberries.

Mocha Filling: In a medium bowl combine ½ cup low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container light whipped dessert topping, thawed. Pipe or spoon into cream puffs.

Make-Ahead Directions: Prepare and bake cream puffs as directed through Step 3; cover and store at room temperature for up to 24 hours. Prepare Mocha Filling as directed; cover and chill for up to 2 hours. Serve as directed in Step 4.

Per serving: 63 cal., 3 g total fat (2 g sat. fat), 37 mg chol., 42 mg sodium, 6 g carb. (0 g fiber, 1 g sugars), 2 g pro. Exchanges: 0.5 carb., 0.5 fat.