Categories: Pastries

Ingredients

• * Nonstick cooking spray
• * 1/2 cup water
• * 2 tablespoons butter or margarine
• * 1/2 cup all-purpose flour
• * 2 eggs
• * 1 4-serving-size package instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix
• * 2 cups fat-free milk
• * 1/8 teaspoon peppermint extract
• * Sifted powdered sugar
• * Fresh strawberries (optional)

Directions

1. Lightly coat a baking sheet with cooking spray; set aside.

2. In a small saucepan combine water and butter. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet.

3. Bake in a 400 degree F oven about 30 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from cream puffs; remove soft dough from inside. Cool completely on a wire rack.

4. Meanwhile, for filling, prepare pudding mix according to package directions using the fat-free milk. Stir in peppermint extract. Cover surface with plastic wrap. Chill.

5. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Replace tops. Sprinkle with sifted powdered sugar. If desired, garnish with fresh strawberries. Makes 8 servings.

Email to a friend | Print this recipe | Back