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Ingredientes
- 1/2 c. butter
- 1 c. boiling water
- 1 c. flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 recipe Basic Cream Puff Dough
- 2 c. cubed, cooked chicken
- 1 c. halved seedless green grapes
- 1/2 c. shredded Swiss cheese
- 1/2 c. sliced celery
- 3 T sliced green onion
- Lettuce leaves
- 1/2 c. lowfat sour cream
- 1/4 c. mayonnaise
Direcciones
- For Basic Cream Puff Dough: In medium saucepan, heat butter in the boiling water. Add in flour and salt all at once, stir vigorously by hand till flour is well blended. Cook and stir mix over medium heat till it forms a smooth ball which holds together and does not separate. Remove and cool for 10 min. Then add in large eggs, one at a time to the batter, beating 1 minute after each addition. When beating is complete, batter should appear smooth and thick and be slightly sticky to the touch. Spread dough over bottom and up sides of a greased 9" pie plate. Bake at 400 degrees for 30 min or possibly till golden brown and puffed. Let cool.Chicken Salad: Meanwhile, put together chicken, grapes, cheese, celery and onion. Put together lowfat sour cream and mayonnaise. Add in to the chicken mix, toss till well cooked. Cover and refrigerate till serving time.
- At Serving Time: Line puff bowl with lettuce leaves, spoon in chicken mix. Serve at once. For a hot version, spoon the chicken mix into the baked puff bowl and heat in a 400 degree oven for 15 to 20 min. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 220 | 68% |
| Total Fat 24.81g | 31% |
| Saturated Fat 10.92g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 230mg | 10% |
| Potassium 180mg | 5% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.06g | 2% |
| Protein 11.81g | 19% |
