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Raspberry Cream Puffs

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1 tsp unflavored gelatin (⅓ of a ¼ oz/7 g/1 tbsp envelope)
1¼ cups (300 ml/150 g) raspberries
½ cup (125 ml/100 g) low-fat quark or puréed cottage cheese


1 cup (250 ml) water
¼ cup (50 ml/50 g) butter
1 tsp (5 ml) sugar
Pinch salt
1 cup (250 ml/150 g) flour
3 eggs
1 tsp (5 ml) baking powder


Makes: 10


Soak the gelatin in 1 tbsp (15 ml) cold water for 10 minutes. Combine the raspberries and quark. Heat the gelatin in a small saucepan and dissolve. Add a little of the raspberry mixture to the gelatin, then quickly stir the gelatin into the raspberries. Refrigerate.

Preheat the oven to 350°F (180°C). Combine the water, butter, sugar and salt, and bring to a boil. Remove from heat, stir in flour, and beat until smooth. Heat again quickly, stirring con­stantly, then pour into a bowl. Gradually beat in baking powder and eggs, one at a time, until the batter is shiny and forms long, stiff peaks.

Put the batter in a pastry bag with a large nozzle and pipe 10 small mounds of dough onto a baking sheet lined with parch­ment paper. Bake for 30 minutes, until golden. Remove from the oven, cut in half and leave to cool. Fill the lower halves with the raspberry mix­ture and top with the upper halves.

Per serving: approx. 110 calories
5 g protein, 6 g fat, 9 g carbohydrates

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