Categories: Dessert

Ingredients

• 3/4 cup(s) water
• 3 tablespoon butter
• 1 teaspoon instant coffee granules
• 1 tablespoon instant coffee granules
• 1/8 teaspoon salt
• 3/4 cup all purpose flour
• 3 egg
• 4 ounces low-fat vanilla yogurt
• 2 tablespoons unsweetened cocoa powder
• 4 ounces light whipped dessert topping

Directions

1. Puff Pastry:

2. Preheat oven to 400 degrees.

3. Coat an extra large baking sheet with nonstick cooking spray; set aside.

4. In a medium saucepan, combine the water, butter, coffee crystals, and salt.

5. Bring to boiling.

6. Add flour all at once, stirring vigorously. Cook and stir until a ball forms that doesn’t separate.

7. Cool for 5 minutes.

8. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.

9. Drop into 20 small mounds onto prepared baking sheet.

10. Bake about 20 minutes or until brown.

11. Cool on wire rack.

12. Split puffs; remove soft dough from insides.

13. Using a pastry bag fitted with a star tip or a spoon, pipe or spoon Mocha filling into cream puff bottoms.

14. Add cream puff tops.

15. Mocha Filling:

16. In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals.

17. Fold in half of an 8-ounce container thawed light whipped dessert topping.

18. Cover and chill until serving time.

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