Cream Puff Shells Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
1 cup: Skim milk,
1 cup: Flour,
8 each: Egg whites*,
1/3 cup: Soft margarine,
1/8 tsp: Lite salt,
Directions:
*Use egg whites at room temperature or 1 cup egg substitute (commercial or
Homemade Egg Substitute ). Place milk and margarine in heavy saucepan.
Bring to a boil and add flour and lite salt. Stir quickly with a wooden
spoon. The batter looks rough at first, but suddenly becomes smooth, at
which point you stir FASTER! In a few minutes the paste becomes dry and
doesnt cling to spoon or pan. When a spoon pressed on dough leaves a
smooth imprint, stop stirring and REMOVE FROM HEAT. Let sit for about two
minutes, then beat in egg substitute or eggwhites one at a time. The
proper consistancy has been reached when a small quantity of dough will
stand up on the end of a spoon. Spoon onto a lightly oiled cookie sheet in
small 3/4" balls. When pan is filled, moisten tip of finger and smooth
down any points(otherwise they will burn). Sprinkle all of pan lightly
with water(a spray bottle works well). Bake in 400 degree ovrn for 10
minutes. Reduce heat to 350 and bake about 25 minutes more. Do not remove
from oven until firm to the touch. Cool before filling.(May be frozen at
this point for future use). Cut horizontally almost all the way through,
and place a teaspoon of filling in each. Fill shortly before serving so
puffs will not become soggy.
1 Shell serving:
calories 48,protein 2.0 gm,carb. 4.2gm,total fat 2.6 gm,CSI Units
0.5,dietary fiber 0.1gm,sodium 64 mg,potassium 48 mg,calcium 15 mg,iron
0.2 mg
The New American Diet by Connor & Connor
Source from luhu.jp
Homemade Egg Substitute ). Place milk and margarine in heavy saucepan.
Bring to a boil and add flour and lite salt. Stir quickly with a wooden
spoon. The batter looks rough at first, but suddenly becomes smooth, at
which point you stir FASTER! In a few minutes the paste becomes dry and
doesnt cling to spoon or pan. When a spoon pressed on dough leaves a
smooth imprint, stop stirring and REMOVE FROM HEAT. Let sit for about two
minutes, then beat in egg substitute or eggwhites one at a time. The
proper consistancy has been reached when a small quantity of dough will
stand up on the end of a spoon. Spoon onto a lightly oiled cookie sheet in
small 3/4" balls. When pan is filled, moisten tip of finger and smooth
down any points(otherwise they will burn). Sprinkle all of pan lightly
with water(a spray bottle works well). Bake in 400 degree ovrn for 10
minutes. Reduce heat to 350 and bake about 25 minutes more. Do not remove
from oven until firm to the touch. Cool before filling.(May be frozen at
this point for future use). Cut horizontally almost all the way through,
and place a teaspoon of filling in each. Fill shortly before serving so
puffs will not become soggy.
1 Shell serving:
calories 48,protein 2.0 gm,carb. 4.2gm,total fat 2.6 gm,CSI Units
0.5,dietary fiber 0.1gm,sodium 64 mg,potassium 48 mg,calcium 15 mg,iron
0.2 mg
The New American Diet by Connor & Connor
Source from luhu.jp