Light Cream Puffs
Light butter works well for making these simple yet elegant cream puffs.
25 min.prep time
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
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, until mixture comes to a full boil(3 to 5 minutes). Reduce heat to low. Using wooden spoon, stir in flour until dough forms a ball. Continue cooking 1 minute. Remove from heat.
Place dough in large 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 for 28 to 30 minutes or until puffed and golden brown. Remove to wire cooling rack; cool completely.
To serve, 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.
Use small ice cream scoop to scoop dough. Dough can also be piped into 1 1/2-inch wide mounds instead of dropping onto baking sheets.
LAND O LAKES® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 150, Fat 8g, Cholesterol 60mg, Sodium 95mg, Carbohydrate 17g, Dietary Fiber 2g, Protein 3g.