Light butter works well for making these simple yet elegant cream puffs.
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1 cup water
1/2 cup Land O Lakes® Light Butter
1/4 teaspoon salt
1 1/4 cups all-purpose flour
4 large Land O Lakes® Eggs
1 (8-ounce) container light whipped topping
1 pint (2 cups) 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, 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.
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.
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