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Title: Cream Puffs (Diabetic)
Categories: Entree Dessert Diet Diabetic
Yield: 10 Servings
| 1 | c | Nonfat milk |
| 1/3 | c | Margarine |
| 1 | c | Flour |
| 1/8 | ts | Salt |
| 8 | Egg whites OR | |
| 1 | c | Eggs substitute at room temp |
| Nonstick vegetable spray |
Combine milk and margarine in a saucepan and bring to a boil. Add flour and salt, stirring quickly with a wooden spoon. When the paste begins to look smooth, stir faster. After the paste becomes dry and does not stick to the spoon, remove from heat. Do not overcook or overstir! After 2 minutes beat in the egg whites (or egg substitute). The paste has reached its desired consistency when it stands up on the end of the spoon. Spoon small 3/4-inch dough balls onto a cookie sheet coated with nonstick spray, smoothing down any rough points. Sprinkle lightly with water. Bake in a preheated 400 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 25 minutes longer. Remove from the oven when firm to the touch. Cool before filling. Slice horizontally with a sharp knife and fill. Makes 10 servings, 10-4 inch shells.
Nutritional information per serving: calories - 117, protein - 5 gm., fat - 6 gm., carbohydrates - 10 gm., cholesterol - 0, sodium - 82 mg., potassium - 91 mg., fiber - 0. Diabetic Exchanges: Starch/Bread - 1, Fat - 1.
FROM: The U.C.S.D. Healthy Diet for Diabetics by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990
NOTE: Fill these puffs with Chocolate Almond Filling, Creamy Berry Filling or Crab Mornay. (Trish)
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