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Almond Custard Cream Puffs


Yield

Makes 8 servings

Ingredients

1 package (4-serving size) sugar-free instant vanilla pudding and pie filling mix
1 cup cold fat-free (skim) milk
2 teaspoons almond-flavored liqueur or 1/2 teaspoon almond extract
1 cup thawed frozen reduced-fat whipped topping
3/4 cup water
1/3 cup butter
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 can (11 ounces) mandarin orange segments, drained
Powdered sugar

Preparation

  1. For filling, beat pudding mix and milk in medium bowl with electric mixer at medium speed 2 minutes or until thickened. Stir in liqueur. Fold in whipped topping. Cover with plastic wrap. Refrigerate until ready to fill cream puffs.
  2. For cream puffs, preheat oven to 400°F. Grease baking sheet. Bring water and butter to a boil in medium saucepan over high heat; stir until butter melts. Add flour and salt all at once, stirring vigorously. Continue cooking and stirring until mixture forms ball and leaves side of pan. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until mixture is smooth.
  3. Drop heaping tablespoonfuls of batter into 8 mounds, 3 inches apart, onto prepared baking sheet. Bake about 35 minutes or until golden browned and puffed. Cool slightly. Cut off tops and remove soft dough from insides. Cool completely on wire rack.
  4. To serve, spoon filling into bottom of cream puffs. Place oranges on top of filling, then cover with tops. Dust cream puffs with powdered sugar.

Nutritional Information

Serving Size: 1 puff
Fiber <1 g
Carbohydrate 22 g
Cholesterol 69 mg
Saturated Fat 5 g
Total Fat 8 g
Calories from Fat 41 %
Calories 185
Protein 4 g
Sodium 312 mg

Dietary Exchange

Fat 1-1/2
Starch 1-1/2

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