Feed Your Soul

Reduced Fat Cream Puffs for Cream Puffs Day

- Saturday, January 02, 2016

There’s a day set aside for everything it seems and cream puffs are no exception. So how do you celebrate Cream Puff Day when you’ve resolved and committed to eating healthier in 2016? By treating yourself to these reduced fat cream puffs as a healthy alternative.


For batter:

·         Nonstick cooking spray

·         1 cup water

·         1/4 cup margarine

·         1/4 teaspoon salt

·         1 cup all-purpose flour

·         4 eggs

·         1/3 cup sugar

For Pudding:

·         3 tablespoons cornstarch

·         1/8 teaspoon salt

·         3 cups skim milk

·         1 slightly beaten egg

·         2 teaspoons vanilla

·         1 drop of yellow food coloring (optional)

·         12 large strawberries, sliced


Spray a baking sheet with nonstick cooking spray. Bring water, margarine, and 1/4 teaspoon salt to boiling. Add flour and stir vigorously until mixture forms a ball that doesn't separate. Cool 10 minutes.

Add the 4 eggs, one at a time, and beat until smooth after each addition. Drop heaping tablespoons of the batter, 3 inches apart onto baking sheet, making 12 mounds. Bake at 400° for 30 minutes or until golden brown and puffy. Allow puffs to cool, then split in half and remove any soft dough from inside.

For pudding, combine sugar, cornstarch, and 1/8 teaspoon salt in a saucepan. Stir in milk, cooking and stirring until bubbly. Cook and stir 2 more minutes. Then remove from heat.

Gradually stir 1 cup of the hot mixture into the bowl with the beaten egg. Once combined, return all to saucepan and cook and stir 2 minutes more. Remove from heat and stir in vanilla and food coloring, if desired. Pour into a bowl, cover with clear plastic wrap and chill up to 24 hours.

To serve, fill cream puffs with pudding and strawberries. Makes 12 servings.

Make Ahead Tip

Once you’ve prepared your cream puffs you can wrap them in plastic freezer bags and place them in airtight freezer containers and freeze up to 1 month or store at room temperature up to 24 hours.

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