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Sugar-free Mini Peppermint Cream Puffs

Featured in the Honolulu Star-Advertiser on January 28, 2015.

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Ingredients:

Sugar-free Mini Peppermint Cream Puffs

Puffs:

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 3 egg yolks
  • 3 ounces cream cheese, softened
  • 1 tablespoon granulated sugar substitute made from stevia

Filling:

  • 1 cup half-and-half cream
  • 1 tablespoon granulated sugar substitute made from stevia
  • 1/4 teaspoon peppermint extract
  • 3 drops red food coloring

Directions:

  1. Preheat oven to 300°F.
  2. Coat mini muffin pans with non-stick cooking spray.
  3. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes; set aside.
  4. In another mixing bowl, combine egg yolks, cream cheese and sweetener.
  5. Carefully fold yolk mixture into whites.
  6. Spoon batter into mini muffin pans.
  7. Bake for 30 minutes.
  8. While puffs are still warm, loosely separate from pans.
  9. In large bowl, whip half-and-half, sweetener, peppermint and food coloring until still peaks form, about 3-5 minutes.
  10. To assemble, carefully pull apart or slice puffs.
  11. Spoon whipped cream into bottom half and cover with top half.
  12. Refrigerate until ready to serve.

Makes 24 mini cream puffs.

Approximate Nutrient Analysis per mini Cream Puff:
45 calories, 4 g fat, 1.5 g saturated fat, 30 mg cholesterol, 25 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein

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