Cream Puffs
These lightened-up cream puffs give you the same airy pastry and creamy filling but with a WW-friendly filling that keeps the points much lower than traditional versions.
Ingredients (Makes about 16 mini cream puffs)
Choux Pastry
- 1 cup water
- 2 tbsp light butter or light margarine
- ½ tsp salt
- 1 cup all-purpose flour
- 3 large eggs
Low-Point Cream Filling
- 1 cup non-fat Greek yogurt (0 pts)
- 1 package sugar-free instant vanilla pudding mix
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- Optional: zero-calorie sweetener to taste
Instructions
1️⃣ Make the pastry
- Heat oven to 400°F / 200°C.
- In a saucepan, bring water, butter, and salt to a boil.
- Stir in flour and cook while stirring until a dough ball forms.
- Remove from heat and cool for 3–4 minutes.
- Beat in eggs one at a time until smooth.
2️⃣ Bake
- Pipe or spoon small rounds onto a lined baking sheet.
- Bake 20–25 minutes until golden and puffed.
- Let cool completely.
3️⃣ Make the filling
- Mix Greek yogurt, pudding mix, almond milk, and vanilla until thick.
- Chill for 10–15 minutes.
4️⃣ Assemble
- Slice cream puffs in half or poke a hole.
- Pipe or spoon the cream inside.
Weight Watchers Points (approx.)
- Pastry total: ~12 points
- Filling total: ~3 points
✅ About 1 point per mini cream puff (depending on size)
💡 Even Lower Point Trick:
Dust with powdered monk fruit sweetener instead of powdered sugar for 0 extra points.
