Show your love with a healthier version of Cream Puffs
02/18/2014 1:00 PM
02/18/2014 8:26 PM
Makes 12 servings
1/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
2 cups skim milk, divided
1/4 cup egg substitute
1 1/2 teaspoons vanilla
1 cup water
3 tablespoons butter
2 teaspoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
2 large egg whites
2 tablespoons cocoa
1/4 teaspoon vanilla
2/3 cup confectioners’ sugar
2 tablespoons hot water
Optional garnish: Fresh berries and mint leaves
For cream filling: Place flour, sugar, salt and 1 3/4 cups milk in a medium microwavable bowl. Whisk well. Microwave on high 4 to 5 minutes or until thick, stirring every minute.
Combine remaining 1/4 cup milk and egg substitute in a large bowl. Stir 1/4 of hot mixture into egg mixture and then blend all of egg mixture into remaining hot mixture. Microwave on high 1 minute; stir well. Stir in vanilla. Cover with plastic wrap, gently pressing plastic wrap down directly onto surface of pudding. Refrigerate at least 1 hour or until chilled. (Makes 2 1/2 cups.)
For pastry shells: Preheat oven to 425 degrees. Cover baking sheet with parchment paper or a silicone baking mat. Combine water, butter, sugar and salt in heavy saucepan. Heat over medium-high heat, stirring frequently with a wooden spoon, until mixture comes to a boil; remove from heat. Add flour, stirring well until mixture is smooth and pulls away from sides of pan.
Return pan to heat and cook 30 seconds. Remove from heat and add eggs and egg whites, one at a time, beating with a mixer at medium speed just until combined. Continue beating 1 minute.
Drop the dough into 12 mounds (slight 1/4 cup) about 2 inches apart on baking sheet. Bake 20 minutes. Cool completely on a rack.
For glaze: In a small bowl mix together cocoa, vanilla and confectioners’ sugar. Stir in hot water to make thin glaze. Set aside.
To assemble: Cut top third from each shell. Divide filling among shells; replace top. Drizzle with glaze.
Per serving, based on 12: 178 calories (23 percent from fat), 5 grams total fat (2 grams saturated), 45 milligrams cholesterol, 29 grams carbohydrates, 5 grams protein, 147 milligrams sodium, 1 gram dietary fiber.
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