Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Low-Fat
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PUFFS-----
1 c All purpose flour
1/4 ts Salt
1 c Water
2 tb Margarine
2 Eggs
1 Egg white
Vegetable cooking spray
-----CHOCOLATE FILLING-----
9 oz Pkg sugar free chocolate-
-instant pudding
1 Tub Lite Cool Whip
Mint leaves
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 400 degrees for 25
minutes or until
crisp and golden. Cool on racks. Cut off tops, set
lids aside. Pull out and discard soft dough inside.
CHOCOLATE 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.
