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- Peanut Butter
Cream Puffs - Splenda
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1
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Cup
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Water
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1/2
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Cup
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Butter
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1
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Cup
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Flour
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4
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Eggs well-beaten
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- Boil water and
butter together, while boiling add flour
- Cool.
- Add eggs Spoon on parchment
lined pan
- 400 for 35-40
minutes, until browned
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- When cooked, pierce near top to
vent Cool on
wire rack.
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Filling-
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8
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oz
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Cream Cheese (microwave 10 sec to make soft before mixing)
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3
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Egg Whites
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1/2
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Cup
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Peanut Butter (same as 8 Tbl)
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1/4
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Cups
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Hi Ratio Shortening (same as 4 Tbl) **
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1
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Cups
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Splenda Granular *
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1/8
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Tsp
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Salt
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1
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Tsp
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Vanilla
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- Milk or Cream to soften
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- ** Hi Ratio shortening is used by bakers and is fluffier and
reduces grease taste.
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- Mix on high for 5- 10 minutes until smooth, DO NOT SHORT TIME
THIS!!!
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- Refrigerate, but let warm 5 minutes before eating.
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- Filling can be cocoa whipped cream with Splenda or any sugar free
pudding or
- any number of jams mixed with cream cheese, whipped cream, or
puddings.
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