Source: dLife

Airy puffed pastry shells filled with coffee flavored chocolate pudding.

Servings

1 cooking spray
0.5 cup cold water
2 tbsp unsalted butter
0.5 cup white whole wheat flour (or whole wheat pastry flour)
2 eggs
1 fat & sugar free instant chocolate pudding (4-serving package)
2 cup whole milk
1 tbsp instant coffee (or 2 tsp espresso powder)
1 cup fresh sliced strawberries

1 Preheat oven to 400°F. Lightly coat baking sheet with cooking spray.
2 In small saucepan, combine water and butter. Bring to boil over medium heat. Add flour all at once, stirring vigorously.
3 Continue to stir until mixture forms a ball that doesn't separate.
4 Remove from heat. Cool for 5 minutes.
5 Add eggs one at a time, beating after each egg is added, until mixture is shiny and smooth.
6 Drop mixture in 8 mounds, 3" apart, on prepared baking sheet.
7 Bake 25-30 minutes or until golden brown. Remove from oven.
8 Split puffs and remove any soft dough from inside. Cool completely on wire rack.
9 In small mixing bowl, prepare pudding mix according to package directions, using 2 cups milk and instant coffee or espresso powder.
10 Cover with plastic wrap; chill thoroughly.
11 To serve, spoon about 1/3 cup of filling into bottom half of each cream puff. Top with strawberries. Replace cream puff tops.