Diabetic Mini Cream Puffs

• 1/2 cup water
• 1/8 teaspoon salt
• 1/4 cup margarine
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 large eggs, at room temperature
• 8 ounces Cool Whip
• 1 (3 1/2 ounce) package sugar-free pudding mix, prepared per directions

1. Preheat oven to 400u0b0. Spray a cookie sheet with Pam.
2. Bring water and salt to a full boil. Stir in margarine until melted.
3. Add flour, all at once. Stir until mixture forms a ball.
4. Remove from heat and let stand for 5 minutes.
5. Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
6. Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
7. Turn oven off and prick Puffs on sides with a toothpick.
8. Return to oven and let stand for 10 minutes. Cool completely!
9. With sharp knife, carefully remove the tops of the puffs.
10. Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
11. 3 Puffs per serving.
12. Each serving supplies 1/2 fat exchange (margarine), 1/4 protein exchange (egg), 1/2 bread exchange (flour), 1/8 milk exchange (pudding) and 5 optional calories.

water, salt, margarine, allpurpose flour, flour, eggs, pudding mix

Taken from www.food.com/recipe/diabetic-mini-cream-puffs-399934 (may not work)