* 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
What to do:
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.
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.