Light Cream Puffs

Light Cream Puffs

Light butter works well for making these simple yet elegant cream puffs.

25 min. prep time
15 servings
000 Ratings


Cream Puffs

1 cup water
1/4 teaspoon salt
1 1/4 cups all-purpose flour


1 (8-ounce) container light whipped topping
1 pint fresh raspberries or blueberries
Powdered sugar
6 tablespoons light chocolate syrup


Heat oven to 400°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.

Combine water, light butter and salt in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture comes to a full boil. Reduce heat to low. Using wooden spoon, stir in flour until dough forms a ball. Continue cooking 1 minute. Remove from heat.

Place dough into bowl; cool 5 minutes. Add 1 egg at a time, beating well with electric mixer after each addition, until dough is smooth.

Drop or shape about 1/8 cup dough into mounds, 2 inches apart, onto prepared baking sheets. Bake 28-30 minutes or until puffed and golden brown. Remove to cooling rack; cool completely.

Cut off tops of cream puffs. Fill each bottom with about 2 1/2 tablespoons light whipped topping and fresh berries. Replace tops; lightly sprinkle with powdered sugar. Place cream puffs onto serving plate; drizzle with chocolate syrup.


*Substitute Land O Lakes® Butter.

Recipe Tip

Use small ice cream scoop for dough. Dough can also be piped into 1 1/2-inch wide mounds instead of dropping onto baking sheets.

Nutrition Facts (1 serving)

Calories: 90

Fat: 6g

Cholesterol: 60mg

Sodium: 90mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 2g

Recipe #14683©2010Land O'Lakes, Inc.

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