Donna's Cream Puffs
I remember going to the Wisconsin State Fair when I was a child and we always stood in a long line to get cream puffs. They were made with real whipped cream. This recipe uses a custard that tastes so creamy and wonderful but is almost fat-free. So you see, cream puffs may seem decadent but they can be lower in calories than you might think. And they are such a treat! These will surely impress your family and guests.
1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup flour 4 eggs
1 box ( 1 ounce) sugar-free, fat-free instant vanilla pudding mix 1 1/4 cups fat-free milk 1 cup light frozen whipped topping 1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 400 degrees. Grease and flour two large baking sheets. In a medium heavy saucepan, heat water, butter, and salt until it boils. Remove from heat and add flour.
Stir with a wooden spoon until mixture forms a ball. Add eggs one at a time, beating each one with a wooden spoon until it is well mixed. Drop batter on baking sheets forming 15 small balls. Keep balls several inches from each other to allow for expansion. Bake for 40 minutes.
Turn off oven and bake another 20 minutes. Remove from oven and cool puffs on racks. For filling combine pudding mix and milk in a medium bowl. Beat with electric mixer for 2 minutes.
Stir in whipped topping and vanilla. Cover bowl and refrigerate until ready to use. Fill cream puffs when ready to serve.
For optional topping, melt chocolate chips in non-stick skillet over lowest heat. Drizzle over cream puffs.
Nutritional information per serving with topping:
Calories 160 Fat, gm. 9 Protein, gm. 3 Carb, gm 17 Cholesterol 60 Fiber, gm. 0
Reprinted from: Mom's Updated Recipe Box, Donna L. Weihofen, Adams Media Corporation, 2000