Categories: Dessert
Ingredients
- 3/4 cup(s) water
- 3 tablespoon butter
- 1 teaspoon instant coffee granules
- 1 tablespoon instant coffee granules
- 1/8 teaspoon salt
- 3/4 cup all purpose flour
- 3 egg
- 4 ounces low-fat vanilla yogurt
- 2 tablespoons unsweetened cocoa powder
- 4 ounces light whipped dessert topping
Directions
-
Puff Pastry:
-
Preheat oven to 400 degrees.
-
Coat an extra large baking sheet with nonstick cooking spray; set aside.
-
In a medium saucepan, combine the water, butter, coffee crystals, and salt.
-
Bring to boiling.
-
Add flour all at once, stirring vigorously. Cook and stir until a ball forms that doesn’t separate.
-
Cool for 5 minutes.
-
Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
-
Drop into 20 small mounds onto prepared baking sheet.
-
Bake about 20 minutes or until brown.
-
Cool on wire rack.
-
Split puffs; remove soft dough from insides.
-
Using a pastry bag fitted with a star tip or a spoon, pipe or spoon Mocha filling into cream puff bottoms.
-
Add cream puff tops.
-
Mocha Filling:
-
In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals.
-
Fold in half of an 8-ounce container thawed light whipped dessert topping.
-
Cover and chill until serving time.