Easy Elegant Miniature Choco-Lite Puffs
Yield
24 puffsPrep
30 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Puffs | |||
| 1 | cup | all-purpose flour |
|
| ¼ | teaspoon | salt |
|
| 1 | cup | water |
|
| 2 | tablespoons | margarine |
|
| 2 | large | eggs |
|
| 1 | each | egg whites |
*
|
| 1 | x | nonstick cooking spray | * |
| Chocolite filling | |||
| 9 | ounces |
instant pudding mix, chocolate
sugar free |
|
| 1 | Tub | whipped topping, prepared |
*
|
| 1 | x | mint leaves |
*
|
Directions
PUFFS: Combine flour and salt; set aside.
Combine water and margarine in a large saucepan; bring to boil.
Reduce heat to low and add flour mixture, stirring vigorously until mixture leaves the sides of the pan and forms a ball.
Remove from heat and let cool for 3 minutes. Add egg white (at room temperature) one at a time beating after each addition. (dough will be smooth)
Pipe or spoon dough into 24 mounds, 1 inch apart, onto a baking sheet coated with cooking spray.
Bake at 400℉ (200℃) for 25 minutes or until crisp and golden.
Cool on racks. Cut off tops, set lids aside. Pull out and discard soft dough inside.
CHOCO-LITE FILLING: Make pudding according to pie directions with skim milk. Chill at least 1 hour.
Pipe 1 teaspoon of lite cool whip and 1 teaspoon of pudding mixture into each cream puff, place lid on top. Arrange on platter with mint garnish. Keep chilled until 5 minutes before serving.
Comments
