Servings: 24
Prep Time: 5 Min.
Cook Time: 40 Min.

+ 2 c. water
+ 1/2 tsp. salt
+ 3/4 c. light margarine
+ 1 1/4 c. whole wheat flour
+ 1/4 c. soy or all-purpose flour
+ 4 eggs

1. In a 2 qt. saucepan over med. heat, bring water, salt and margarine to a boil.
2. Add all the flour at once and mix vigorously with a wooden spoon until the mixture starts to come away from the sides of the pot. Remove the saucepan from the heat and put the contents in a mixer bowl.
3. With the mixer set on low, add the eggs, one at a time, mixing thoroughly between each egg.
4. Once everything is incorporated and the dough is shiny, transfer to a decorator bag. Form medium-sized puffs on a lightly greased and lined cookie sheet, placing them 2 inches apart. Bake at 350°F for 20-30 min. until they become golden in color. Cool and store in an airtight container.

Serving size: 1 puff
Exchanges: Starch 1/4
Protein: 1/2

Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org.

Calories: 65;   Calories From Fat: 34;   Total Fat: 4g;   Saturated Fat: 1g;   Cholesterol: 56mg;   Total Carbs: 5g;   Protein: 3g;   Sodium: 64mg;