Overview:

Cream puffs are a beloved pastry, known for their delicate puffed shells and rich, creamy filling. This lighter version cuts down on fat and sugar while still delivering the sweet indulgence of a classic cream puff. With a few substitutions like fat-free whipped topping and reduced-fat ingredients, you can enjoy these puff pastries without the guilt, perfect for satisfying your sweet tooth on your Weight Watchers plan!

Ingredients:

For the Pastry Shells:

  • 1/2 cup water
  • 1/4 cup light butter (like I Can’t Believe It’s Not Butter Light)
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 2 large eggs

For the Filling:

  • 1 cup fat-free whipped topping (like Cool Whip Free)
  • 1/2 cup reduced-fat cream cheese (softened)
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered sugar (or a sugar substitute like Stevia, if preferred)

For Dusting (optional):

  • 1 tbsp powdered sugar (for sprinkling on top)

Directions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare the Pastry Shells:
    • In a medium saucepan, combine the water and light butter. Bring to a boil over medium heat.
    • Once the butter has melted, add the flour and salt to the saucepan all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a dough ball. This should take about 2-3 minutes.
    • Remove the pan from the heat and let it cool for about 5 minutes. Once slightly cooled, add the eggs one at a time, stirring well after each addition. The dough will be thick but smooth.
    • Using a spoon or piping bag, drop 8-10 small mounds of dough onto the prepared baking sheet, leaving space between them.
    • Bake for about 20-25 minutes or until the puffed shells are golden brown. Once baked, remove from the oven and allow them to cool completely.
  3. Prepare the Filling:
    • In a mixing bowl, combine the fat-free whipped topping, reduced-fat cream cheese, vanilla extract, and powdered sugar. Mix well until smooth and creamy. If you prefer a sweeter filling, you can adjust the amount of powdered sugar to your taste.
  4. Assemble the Cream Puffs:
    • Once the pastry shells have cooled, carefully slice them in half horizontally (like a sandwich).
    • Spoon or pipe the creamy filling into the bottom half of each puff. Place the top half of the shell back on.
  5. Optional Garnish:
    • Dust the filled cream puffs with a light sprinkle of powdered sugar for a finishing touch.

Nutritional Information (per serving, 1 cream puff):

  • Calories: 120
  • Carbs: 15g
  • Fat: 7g
  • Protein: 2g
  • Fiber: 1g
  • WW Points (Green/Blue/Purple): 4 points (for 1 cream puff)

Notes:

  • Serving Size: This recipe makes about 8-10 cream puffs, depending on the size.
  • Substitutions: You can use a sugar substitute for the powdered sugar and adjust to your taste for fewer points.
  • Storage: These cream puffs are best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days.

Why You’ll Love These:

  • They’re lighter than traditional cream puffs, with reduced fat and sugar.
  • You still get the indulgent, sweet filling and light, crisp pastry shell.
  • They’re easy to make and perfect for a special treat or party dessert!