Fruited Cream Puffs
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
|
|
| ¼ | cup |
margarine
or butter |
|
| ½ | cup |
pancake mix
|
* |
| 2 | large |
eggs
|
|
| 1 | pint |
vanilla ice cream
or strawberry ice cream |
*
|
| 2 ½ | cups |
strawberries
sliced, sweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
|
|
| 59 | ml |
margarine
or butter |
|
| 118 | ml |
pancake mix
|
* |
| 2 | large |
eggs
|
|
| 473 | ml |
vanilla ice cream
or strawberry ice cream |
*
|
| 591 | ml |
strawberries
sliced, sweetened |
|
Directions
Heat oven to 375℉ (190℃).
Bring water and margarine to a boil.
Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball.
Remove from heat; add eggs, one at a time, beating well after each addition.
Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet.
Bake 25 to 30 minutes or until golden brown.
Remove from cookie sheet; cool completely on wire rack.
Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops.
Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving.
To serve, top each cream puff with ¼ cup strawberries.
