Strawberry-Peach Cream Puffs

Strawberry-Peach Cream Puffs

Strawberry-Peach Cream Puffs


Makes 8 servings


1 cup water
1/4 cup margarine
1 cup all-purpose flour
4 eggs
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 teaspoon vanilla
1/2 teaspoon almond extract
2 cups fat-free vanilla ice cream or 2 cups fat-free whipped topping
1 tablespoon powdered sugar


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1 cream puff with 1/4 cup ice cream and 1/2 cup strawberry mixture
Calories 235
Calories from Fat 34 %
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 106 mg
Carbohydrate 32 g
Fiber 3 g
Protein 8 g
Sodium 134 mg

Dietary Exchange

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

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