Source: dLife

Airy puffed pastry shells filled with coffee flavored chocolate pudding.

Servings

1.0
1 each  cooking spray 0.5
0 1/2 cup  cold water 2.0
2 tbsp  unsalted butter 0.5
0 1/2 cup  white whole wheat flour 2.0
2 each  eggs 1.0
1 each  fat & sugar free instant chocolate pudding 2.0
2 cup  whole milk 1.0
1 tbsp  instant coffee 1.0
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.