Peanut Butter Cream Puffs - Splenda

Cup Water
1/2 Cup Butter
1 Cup Flour
4 Eggs    well-beaten
Boil water and butter together, while boiling add flour
Add eggs    Spoon on parchment lined pan
400 for 35-40 minutes, until browned
When cooked, pierce near top to vent       Cool on wire rack.
8 oz Cream Cheese (microwave 10 sec to make soft before mixing)
3 Egg Whites
1/2 Cup Peanut Butter (same as 8 Tbl)
1/4 Cups Hi Ratio Shortening (same as 4 Tbl) **
1 Cups Splenda Granular *
1/8 Tsp Salt
1 Tsp Vanilla
Milk or Cream to soften
** Hi Ratio shortening is used by bakers and is fluffier and reduces grease taste.
Mix on high for 5- 10 minutes until smooth, DO NOT SHORT TIME THIS!!!
Refrigerate, but let warm 5 minutes before eating.
Filling can be cocoa whipped cream with Splenda or any sugar free pudding or
any number of jams mixed with cream cheese, whipped cream, or puddings.