* 3/4 cup unsweetened soy milk * 2 Tablespoons butter * 1/4 cup Splenda * 1/8 teaspoon salt * 3/4 cup sifted soy flour * 3 eggs
Combine milk, butter, Splenda and salt in heavy saucepan. Cook over medium heat until butter melts, stirring constantly. Add all the flour. Stir vigorously with wooden spoon until smooth and very thick (it doesn't form a ball like regular cream puffs, but it gets thick like pudding). Turn off heat and beat in one egg. Beat well. Add other eggs one at a time and beat well after each. Let stand until cool. Preheat oven to 450°F. Divide batter evenly between 12 nonstick or sprayed muffin tins. Bake in 450° oven 8 minutes. Turn heat to 350° degrees and bake an additional 20 minutes. Cool on wire rack until cool enough to handle. Break off tops of puffs with a fork (like an English muffin) and allow to cool and dry. Ingredients for Filling:
* 1 cup heavy whipping cream * 1/2 pkg Jello Sugar Free white chocolate pudding mix (or your favorite flavor for variation. Vanilla and Milk Chocolate are superb as well!) Whip together until thick and smooth and fluffy. Divide evenly between cream puffs. Top with low carb chocolate sauce if desired.
Makes 12 Cream Puffs. 2.5 net grams of carbohydrate each.
