Cream Puffs~ Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Nonstick spray coating,
1 cup: Water,
1/4 cup: Margarine,
1/4 tsp: Salt,
1 cup: All-purpose flour,
4: Eggs,
1/3 cup: Sugar,
3 tbsp: Cornstarch,
1/8 tsp: Salt,
3 cup: Skim milk,
1: Egg, slightly beaten
2 tsp: Vanilla,
1: dr Yellow food coloring --,
, optional
12 large: Strawberries, sliced
Directions:
Preparation Time: 25 min. Cooking Time: 30 min.
Spray a baking sheet with nonstick spray coating. Bring water,
margarine, and the 1/4 tsp. salt to boiling. Add flour all at once,
stirring vigorously. Cook and stir till mixture forms a ball that
doesnt separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each
addition. Drop batter by heaping tablespoons, 3 inches apart onto
baking sheet, making 12 mounds. Bake in a 400~ oven for 30 minutes or
till golden brown and puffy. Cool. Split cream puffs and remove any
soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and
1/8 tsp. salt. Stir in milk. Cook and stir till bubbly. Cook and stir
2 minutes more. Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return
all to saucepan; cook and stir 2 minutes more. Remove from heat. Stir
in vanilla and food coloring, if desired. Pour into a bowl; cover
surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries. Serves 12.
Per serving: 160 calories; 6g protein; 20g carbohydrate; 6g fat;
116mg cholesterol; 172mg sodium; 170mg potassium.
Typed for you by Marjorie Scofield 5/18/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 05-20-95 (159) Fido:
Cooking
Source from luhu.jp
Spray a baking sheet with nonstick spray coating. Bring water,
margarine, and the 1/4 tsp. salt to boiling. Add flour all at once,
stirring vigorously. Cook and stir till mixture forms a ball that
doesnt separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each
addition. Drop batter by heaping tablespoons, 3 inches apart onto
baking sheet, making 12 mounds. Bake in a 400~ oven for 30 minutes or
till golden brown and puffy. Cool. Split cream puffs and remove any
soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and
1/8 tsp. salt. Stir in milk. Cook and stir till bubbly. Cook and stir
2 minutes more. Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return
all to saucepan; cook and stir 2 minutes more. Remove from heat. Stir
in vanilla and food coloring, if desired. Pour into a bowl; cover
surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries. Serves 12.
Per serving: 160 calories; 6g protein; 20g carbohydrate; 6g fat;
116mg cholesterol; 172mg sodium; 170mg potassium.
Typed for you by Marjorie Scofield 5/18/95
Recipe By : BH&G New Dieters Cook Book ISBN 0-696-01974-4
From: Marjorie Scofield Date: 05-20-95 (159) Fido:
Cooking
Source from luhu.jp