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

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