Small Bites – Eat Frequently with Smaller Portions

Cream puffs or profiteroles all taste the same…it’s just the size that matters. I remembered these from my childhood and am still amazed as to how the dough creates a hollow center. I thought this recipe was my mother’s design, but basically it is a traditional French pastry technique. Create a roux ball, add eggs and pipe onto a baking sheet. I scanned my Mother’s original recipe and have the re-written recipe along the side fillings. These are universal so any add stuffed ingredients such as almond butter, dates, apricots, salmon, shrimp with hot sauce, or let your imagination bound!

Ingredients:
½ cup “oleo”, or substitute Smart Balance  Butter
1-cup water
1 cup sifted flour. Optional gluten-free flour such as Cup4Cup at Williams’ Sonoma.
1/8 t salt
4 eggs
1/3 t vanilla
Place water, “butter” and salt into a heavy saucepan and stir over heat. When mixture boils vigorously, add flour and stir briskly. Stir until it forms a soft ball and leaves the side of the pan clean. Turn into a mixing bowl and cool 2 minutes. Beat in eggs, one at a time. Beat well until mixture thickens and becomes stiff. (Place into a pastry bag). Pipe onto a parchment covered baking sheet. Create 1 or 2” balls, 2 inches apart.
Bake in a very hot oven 450⁰F to 425⁰F for 10 minutes, and then reduce heat to 325⁰ for 15-20 minutes until browned.
For a desert, fill with almond butter and drizzle with the chocolate sauce.
Ingredients for chocolate sauce:
2 T butter
1 T flour
½ cup sugar
8 T dark cocoa
1 cup boiling water
½ t vanilla
For the chocolate sauce:
Mix flour, sugar, and cocoa with butter that is melted. Add water and bring to a rolling boil. Add vanilla and cool. Driizle over the small bites if creating a dessert.
Makes 36 bites. Serving size: 2 bites. Analysis does not include filling or chocolate sauce.
Nutrition Information:  Calories: 85, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 48 mg, Sodium: 66 mg, Carbohydrate: 5 g, Fiber: 0 g, Protein: 2 g
Diabetic Exchanges: 1 Fat
Richard Collins, MD The Cooking Cardiologist^®
Susan Buckley, RD

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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