Strawberry-Peach Cream Puffs
Makes 8 servings
|1||cup all-purpose flour|
|1||quart strawberries, stemmed and quartered|
|1-1/2||cups diced peaches or nectarines|
|6||packets sugar substitute or equivalent of 1/4 cup sugar|
|1/2||teaspoon almond extract|
|2||cups fat-free vanilla ice cream or 2 cups fat-free whipped topping|
|1||tablespoon powdered sugar|
- Preheat oven to 400°F. Combine water and margarine in medium saucepan. Bring to a boil over high heat. Reduce heat to low; stir in flour until well blended. Remove from heat, stir in eggs one at a time until well blended.
- Spoon 4 tablespoons batter side by side to form cloverleaf on ungreased baking sheet. Repeat with remaining batter. Bake 35 minutes or until golden brown.
- Combine strawberries, peaches, sugar substitute, vanilla and almond extract in medium bowl. Place 3/4 cup strawberry mixture in food processor or blender; process until smooth. Return to remaining strawberry mixture; set aside.
- Once cream puffs are done, place baking sheet on wire rack; cool completely. Cut each cream puff in half crosswise. Spoon 1/4 cup ice cream or whipped topping on bottom half of each cream puff. Spoon about 1/2 cup strawberry mixture on top of ice cream; top with top half of cream puff. Sprinkle with powdered sugar. Serve immediately.
For a quick dessert, toast 8 frozen waffles and use as a base in place of cream puff. Combine 1 tablespoon sugar and 1/8 teaspoon ground cinnamon in small bowl; sprinkle over waffles before topping with ice crean and fruit.
|Serving Size:||1 cream puff with 1/4 cup ice cream and 1/2 cup strawberry mixture|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||34 %|
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