Cream Puffs with Stabilized Whipped Cream – from Myra S.

Actually these can be either cream puffs or shortcake. Using the recipe for gluten popovers in Tina's cookbook (page 3.3), add 1/2 c Splenda.

I used a shortcake pan for baking.  Make sure it is very well greased.  Fill each shell about 2/3 of the way ( about 1/4 c mix) and bake according to directions.

I had a little batter left over and I put it in mini muffin tins and baked at the regular time.  They became hard and could be sliced crosswise to make little, sweet, low carb crackers for a spread.

Let sit for 5 minutes and take out of pan.

After they have cooled, fill with stabilized whipping cream and garnish with a berry and some mint leaves.  If you want to make a shortcake, cover the whipping cream with the berry sauce of your choice. Very light and tasty.

Stabilized Whipped Cream

This whipping cream has a little more body and can be used for Cream Puffs.

1 tsp. unflavored gelatin
4 tsp. cold water
1 c heavy whipping cream (at least 24 hours old & very cold)
1/2 c Splenda
1/2 tsp. vanilla

In small saucepan, combine gelatin and cold water.  Let stand until thick. Place over low heat, stirring constantly until gelatin dissolves (about 3 min.).  Remove from heat and cool slightly.  Whip cream, sugar and vanilla until slightly thickened.  While beating slowly, gradually add gelatin to whipped cream mixture.  Whip at high speed until stiff.  Makes 2 Cups.

This can be used as an icing and for decorating.  A little stiffer than regular whipping cream.