Mini windbag with cranberry yoghurt cream (diabetics)

Name: Mini windbag with cranberry yoghurt cream (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 30 g Butter or margarine; 7-10 Tbsp Salt; 70 g sifted flour; 2 Eggs (size M); 200 g Whipped cream; 24 g Diabetic Sweetness; 100 g firm cream yoghurt (10% fat); 100 g Wild cranberries suitable for diabetics (from the glass); baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

30 g Butter or margarine
7-10 Tbsp Salt
70 g sifted flour
2 Eggs (size M)
200 g Whipped cream
24 g Diabetic Sweetness
100 g firm cream yoghurt (10% fat)
100 g Wild cranberries suitable for diabetics (from the glass)
baking paper

Directions

1
Bring 125 ml water, fat and salt to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a bowl and immediately stir in an egg. Let it cool down for about 10 minutes and stir in the last egg. Pour the dough into a piping bag with star-shaped spout. Spray 10 small dots onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes.
2
Cut open the cream puffs immediately with scissors and let them cool down. For the filling, whip the cream until stiff, while pouring in 12 g diabetic sweetener. Fold in yoghurt. Pour the yoghurt cream into a piping bag with a star-shaped spout and squirt half of it onto the bottom of the cream puffs. Add 1 teaspoon of jam to each cream. Pour the rest of the yoghurt cream on top and close with the lids. Dust with 12 g diabetic sweet