By Valerie Sorensen
Yield: Approximately 30 small puffs. These light, airy choux puffs filled with creamy peanut butter yogurt and drizzled with carob make a healthy, irresistible treat for your dog.
1/2 cup water
1 tablespoon olive oil
1/3 cup rice flour
2 large eggs, lightly beaten
1. Position the rack in the center of the oven; preheat to 425°F. Line a baking sheet with parchment paper or coat lightly with cooking spray.
2. In a small saucepan, combine water and oil; bring to a boil over medium heat. Remove from heat, add flour all at once, and stir with a wooden spoon until a smooth paste forms. Return to a simmer, stirring for about 1 minute until drier. Remove from heat and cool for 2 minutes.
3. With an electric mixer, beat in half the egg mixture until absorbed. Repeat with the remaining eggs until the dough is smooth and glossy.
4. Transfer the dough to a piping bag, snipping off a small corner (or use a zip-top bag with one corner cut).
5. Pipe 3/4-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake at 425°F for 10 minutes. Reduce temperature to 350°F and bake an additional 8 minutes.
7. Remove from oven and pierce the sides of each puff to release steam.
8. Cool completely before filling.
3 tablespoons low-fat Greek yogurt
1 1/2 tablespoons creamy peanut butter
Mix thoroughly and transfer to a piping bag or squeeze bottle with a small tip. Insert into the base of each puff and fill generously.
2 tablespoons carob powder
1 tablespoon milk, plus more if needed
Blend until smooth, adding milk a few drops at a time until slightly thicker than chocolate syrup. Drizzle over the filled puffs using a squeeze bottle.
