Yield: 1 Servings
|1 cup||Skim milk|
|2 tablespoons||Vegetable oil|
Preheat oven to 450. Coat baking sheets with nonstick cooking spray.
Heat milk, oil & salt in medium sized heavy saucepan. As soon as mix comes to a boil, remove from heat. Immediately stir in flour with wooden spoon; beat until dough pulls away from sides of pan. Bet in eggs & whites, one at a time, beating after each addition, until mix is smooth & glossy. Place mounds of dough ( about the size of a large walnut) on sheets, leaving 1½" between. Flatten with moistened fingertips to ½" thickness. Bake in 450 oven for 10 minutes. Reduce temp to 400. Bake 20 minutes or more until puffed, golden & lightly crusty. Remove puffs from sheets to rack to cool. To fill, cut tops from puffs. Spoon in Artichoke filling. Replace tops. To heat, place puffs on sheet. Cover lightly with foil. Bake in preheated 375 oven 10 minutes. The stuffed puffs can be frozen. To reheat, place frozen on baking sheets. Cover lightly with foil. Bake in preheated 375 oven for 20 minutes.