LC Peppermint Cream Puff Minis

This recipe is not my own. Here is the original blog post by Your Lighter Side
http://yourlighterside.com/peppermint-cream-puff-minis/

I think I'll make a flavor other than peppermint but these look great!

Peppermint Cream Puff Minis

For the shells:
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
1 Tbsp sugar substitute equivalent

For the filling :
1 cup heavy whipping cream
1 Tbsp sugar substitute equivalent
1/4 tsp peppermint extract
3 drops red food coloring

To Prepare:
1. Preheat oven to 300 degree Fahrenheit.
2. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes. Set aside.
3. In another mixing bowl, combine egg yolks, cream cheese and sweetener.
4. Carefully fold yolk mixture into whites.
5. Spoon batter into greased cupcake pans (large for bigger cream puffs; small for tiny cream puffs).
6. Bake for 30 minutes.
7. While rolls are still warm, loosely separate from the pans.
8. In a mixing bowl, whip heavy white cream, sweetener, peppermint extract and food coloring until still peaks form, about 3-5 minutes.
To Assemble:

Carefully pull apart or slice  shells.
Spoon whipped cream into shells.
Place top shell and refrigerate until serving.

Makes 12 large cream puffs or 24 small when using one shell cut in two.

For 1/12 recipe (large cream puff or 2 small): Calories: 111, Carbohydrates: .8 g, Fiber:  0 g, Net Carbohydrates:  .8 g, Protein: 2.5 g, Fat: 11 g
Per entire recipe: Calories: 1332, Carbohydrates: 10g, Fiber: 0 g, Net Carbohydrates: 10 g, Protein: 30 g, Fat: 132 g