Cream Puff Filling

• 1 cup Splenda sugar substitute
• 4 tablespoons water, cold
• 5 tablespoons half-and-half, cold (I used fat free)
• 2 teaspoons cornstarch
• 14-12 teaspoon vanilla extract (or other flavoring)
• extra water

1. Whisk all ingredients together (except vanilla) to dissolve cornstarch.
2. Put into a saucepan over med-high heat, stirring constantly.
3. When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
4. Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
5. Refrigerate for a couple of hours, stir, and check consistency.
6. If still too thick (it will thicken when cooled), add more water and stir again.
7. repeat, if necessary.
8. Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.

splenda sugar substitute, water, cold, cornstarch, vanilla, extra water

Taken from www.food.com/recipe/cream-puff-filling-66770 (may not work)