Who doesn't love a flaky, custardy cream puff every once in a while? WEIRDOS, that's who! So HG got busy in the kitchen and whipped up some homemade, out-of-this-world, 45-calorie puffy balls of creamy fun and wants to share her top-secret guilt-free recipe with you. Enjoy!
Preheat oven to 425 degrees. Mix flour, salt and Splenda together; set aside. In a medium-sized saucepan, combine water, butter and vanilla. Bring to a boil while stirring constantly. Once mixture is blended and boiling, reduce heat to low. Add flour mixture and stir vigorously until a ball of dough forms. Remove from heat and allow to cool. Once cool, use an electric mixer at medium speed while slowly adding egg whites until mixture is blended. Spray a large baking pan lightly with nonstick cooking spray. Drop 12 spoonfuls of mixture onto pan, evenly spacing them out. Cook for 10 minutes, then reduce heat to 375 degrees. Cook for an additional 10 - 15 minutes (until puffs appear very firm), then remove puffs from oven. Pierce the top of each with a knife and allow them to cool completely. Once ready to serve, mix pudding and Cool Whip together. Slice tops of puffs off and remove any doughy, undercooked insides. Fill puffs with pudding mixture and replace tops. Enjoy! Makes 12 creamy, dreamy puffs.
**See below for more TIPS on how to make your Cream Puffs nice and fluffy!
Serving Size: one puff (approx. 1 oz.)
Off the Puff!
Cream puffs, or profiteroles (as fancy people call them), are said to have made their US debut at the Wisconsin State Fair in 1924, and they've grown in popularity ever since. And people tend to NOT realize just how much damage they can do. Even itty bitty cream puffs (like the 1-oz. ones we're slamming here) contain about 10 fat grams each, thanks to the custardy, creamy filling and the buttery, eggy dough batter. Luckily, you can make your own HG-friendly version at home and wow your friends and family. Click here to see a video of some INSANE cream puffs you should NOT be making and eating at home (aka freakishly ginormous ones that likely contain 700 - 1000 calories).
Serving Size: one 1-oz. puff
**1. Use egg whites from regular-sized eggs, not extra large ones. If you only have extra large eggs on hand, use slightly less egg whites.
2. If dough hasn't puffed up after the first 10 minutes of cooking, allow to cook for a few more minutes before reducing the cooking time.
3. Before removing puffs from the oven, be sure that they look very firm. Cook for an additional few minutes if they look doughy.
4. Allow puffs to cool and set completely before removing the tops and filling with cream.
CHEW ON THIS: Today, January 9th, is National Apricot Day. Eat one -- they contain vitamins A and C and fiber, too... Hooray!
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