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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 1 cup flour, all-purpose
- 1/4 teaspoon salt
- 1 cup water
- 2 tablespoons margarine
- 2 large eggs
- 1 each egg whites
- 1 x nonstick cooking spray
- 9 ounces instant pudding mix, chocolate sugar free
- 1 Tub whipped topping, prepared
- 1 x mint leaves
Method
- 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 400F (200C) 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.
