Cream puff
Directions
- 1Separate the yolks from the egg whites.
- 2Separate the yolks from the egg whites.
- 3Separate the yolks from the egg whites.
- 4Beat the egg whites with a hand mixer until foamy.
- 5Beat the egg whites with a hand mixer until foamy.
- 6Beat the egg whites with a hand mixer until foamy.
- 7Add 1 tablespoon of cornstarch to the egg whites.
- 8Add 1 tablespoon of cornstarch to the egg whites.
- 9Add 1 tablespoon of cornstarch to the egg whites.
- 10Add 1 tablespoon of monk fruit sweetener to the mixture.
- 11Add 1 tablespoon of monk fruit sweetener to the mixture.
- 12Add 1 tablespoon of monk fruit sweetener to the mixture.
- 13Add 5 grams of sugar-free Jello cheesecake mix to the mixture.
- 14Add 5 grams of sugar-free Jello cheesecake mix to the mixture.
- 15Add 5 grams of sugar-free Jello cheesecake mix to the mixture.
- 16Get a baking tray, lay parchment paper, and scoop the mixture onto it.
- 17Get a baking tray, lay parchment paper, and scoop the mixture onto it.
- 18Get a baking tray, lay parchment paper, and scoop the mixture onto it.
- 19Place the tray in the oven at 320 degrees Fahrenheit and bake for 13 to 15 minutes.
- 20Place the tray in the oven at 320 degrees Fahrenheit and bake for 13 to 15 minutes.
- 21Place the tray in the oven at 320 degrees Fahrenheit and bake for 13 to 15 minutes.
- 22Let the cream puffs cool down.
- 23Let the cream puffs cool down.
- 24Let the cream puffs cool down.
- 25Prepare a piping bag with a nozzle, or just use a spoon to fill the cream puffs.
- 26Prepare a piping bag with a nozzle, or just use a spoon to fill the cream puffs.
- 27Prepare a piping bag with a nozzle, or just use a spoon to fill the cream puffs.
- 28Cut a small hole in the bottom of each cream puff and fill it with vanilla Greek yogurt.
- 29Cut a small hole in the bottom of each cream puff and fill it with vanilla Greek yogurt.
- 30Cut a small hole in the bottom of each cream puff and fill it with vanilla Greek yogurt.
Ingredients
- 3 large Egg white
- 3 large Egg white
- 3 large Egg white
- 1 tablespoon Corn starch
- 1 tablespoon Corn starch
- 1 tablespoon Corn starch
- 5 gram Sugar-free cheesecake mix
- 5 gram Sugar-free cheesecake mix
- 5 gram Sugar-free cheesecake mix
- 1 tablespoon Monkfruit sweetener
- 1 tablespoon Monkfruit sweetener
- 1 tablespoon Monkfruit sweetener
- 0.38 cup(170g) Triple Zero Vanilla Greek Yogurt
- 0.38 cup(170g) Triple Zero Vanilla Greek Yogurt
- 0.38 cup(170g) Triple Zero Vanilla Greek Yogurt
Equipment
Hand mixerBaking trayParchment paperOvenPiping bagPiping nozzleKnife
Tips
- Poke a hole at the bottom of the cream puffs to fill with yogurt.
- You can freeze it, but it's not mandatory.