Cream puffs~
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick spray coating | ||
| 1 | cup | Water |
| ¼ | cup | Margarine |
| ¼ | teaspoon | Salt |
| 1 | cup | All-purpose flour |
| 4 | Eggs | |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ⅛ | teaspoon | Salt |
| 3 | cups | Skim milk |
| 1 | Egg -- slightly beaten | |
| 2 | teaspoons | Vanilla |
| 1 | drop | Yellow food coloring -- |
| (optional) | ||
| 12 | larges | Strawberries -- sliced |
Directions
Preparation Time: 25 min. Cooking Time: 30 min.
Spray a baking sheet with nonstick spray coating. Bring water, margarine, and the ¼ tsp. salt to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each addition. Drop batter by heaping tablespoons, 3 inches apart onto baking sheet, making 12 mounds. Bake in a 400~ oven for 30 minutes or till golden brown and puffy. Cool. Split cream puffs and remove any soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and ⅛ tsp. salt. Stir in milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan; cook and stir 2 minutes more. Remove from heat. Stir in vanilla and food coloring, if desired. Pour into a bowl; cover surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries. Serves 12.
Per serving: 160 calories; 6g protein; 20g carbohydrate; 6g fat; 116mg cholesterol; 172mg sodium; 170mg potassium.
Typed for you by Marjorie Scofield 5/18/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking