Cream Puff Filling - Splenda sugar substitute

Method

• Whisk all ingredients together (except vanilla) to dissolve cornstarch.
• Put into a saucepan over med-high heat, stirring constantly.
• When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
• Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
• Refrigerate for a couple of hours, stir, and check consistency.
• If still too thick (it will thicken when cooled), add more water and stir again.
• repeat, if necessary.
• Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.