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Light WW Cream Puffs With Vanilla Filling (Low-Point Version)

Light WW Cream Puffs With Vanilla Filling (Low-Point Version)

2 Points per cream puff • Makes 10–12 puffs

My husband took one of these and said, “No way this is a WW dessert.” 😅
They look like classic French cream puffs, soft and airy, but everything inside is WW-friendly — light vanilla cream, soft pastry, and a tiny caramel-style drizzle without the heavy fats. Perfect with coffee, especially when you want something elegant but still low-point.

⭐ Ingredients (WW-Friendly & Lightened)

For the Light Choux Pastry

  • ½ cup water (0 pts)
  • 1 tablespoon light butter or reduced-fat spread (2 pts)
  • 1 tablespoon allulose/erythritol (0 pts)
  • Pinch of salt
  • ¼ cup almond flour (3 pts)
  • 1 tablespoon coconut flour (1 pt)
  • 2 large eggs (0 pts on current WW since eggs are 0)
  • ½ teaspoon vanilla extract (0 pts)

➡️ Total pastry: ~6 points → 0.5–1 point per puff

For the Light Vanilla Cream Filling

  • ½ cup fat-free Greek yogurt (0 pts)
  • 3 tablespoons fat-free cream cheese (1 pt total)
  • 2 tablespoons powdered erythritol (0 pts)
  • ½ teaspoon vanilla extract (0 pts)

➡️ Still creamy but way lower points than heavy cream.

For the Light Caramel-Style Glaze

  • 1 tablespoon light butter (1 pt)
  • 2 tablespoons allulose or brown-style erythritol (0 pts)
  • 1½ tablespoons fat-free milk OR almond milk (0 pts)
  • ¼ teaspoon vanilla (0 pts)
  • Pinch of salt

➡️ Whole glaze: ~1 point, spread across all puffs → almost 0 added points.

👩‍🍳 Instructions (WW Version)

1. Make the Choux Pastry

  1. Preheat oven to 375°F / 190°C. Line a tray with parchment.
  2. In a small saucepan, add water, light butter, sweetener, and salt. Heat until it boils.
  3. Reduce heat and add almond flour + coconut flour. Stir until it forms a soft dough ball (1–2 minutes).
  4. Let cool for 5 minutes.
  5. Add eggs one at a time, mixing until smooth and glossy. Add vanilla.
  6. Pipe or spoon small mounds (about 1.5 inches wide).
  7. Bake 25–30 minutes until puffed and golden.
  8. Cool completely before filling.

2. Make the Light Vanilla Filling

  1. Mix Greek yogurt + fat-free cream cheese until smooth.
  2. Add sweetener and vanilla; whip until creamy.
  3. Chill in the fridge to thicken.

3. Make the Low-Point Caramel Glaze

  1. Melt light butter in a small saucepan.
  2. Add brown erythritol and heat until bubbly.
  3. Add milk, vanilla, and pinch of salt.
  4. Simmer 1–2 minutes until it becomes glossy.
  5. Cool briefly — it thickens as it cools.

4. Assemble

  1. Cut the tip off each cream puff OR poke a hole underneath.
  2. Fill with the vanilla cream.
  3. Drizzle lightly with caramel glaze.
  4. Let set 5–10 minutes and serve.

🍽️ Serving Ideas

  • Dust with cocoa powder (0 pts).
  • Pair with black coffee or sugar-free almond milk latte.
  • Add a pinch of sea salt to turn them into salted caramel puffs.

💡 Tips

  • Greek yogurt + fat-free cream cheese gives the same full look as classic cream, but for only 1 point total per batch.
  • Allulose makes a smoother “caramel.”
  • Store filled puffs in the fridge for 2–3 days.
  • Freeze unfilled shells and crisp in the oven before using.