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Ingredientes
- 2 pkg. vanilla pudding
- 3 c. lowfat milk
- 1 c. heavy cream
- 1/4 c. confectioners' sugar
- 1 teaspoon vanilla extract
Direcciones
- Make Custard Filling: Prepare pudding as package label directs, using the 2 pkgs. and 3 c. of lowfat milk. Pour into medium bowl; place waxed paper directly on surface. Chill till chilled, at least 2 hrs.
- In a small bowl, combine heavy cream, 1/4 c. confectioners' sugar and the vanilla; with portable mixer beat at medium speed just till stiff. Fold whipped cream mix into pudding till combined. Chill to refrigeratewell, several hrs or possibly overnight.
- Make cream puffs. Preheat oven to 400 degrees. In medium size heavy saucepan, combine 1 c. water with the butter and salt. Over medium heat, bring to boiling; remove from heat. With wooden spoon, beat in flour all at once. Over low heat, beat just till mix leaves side of pan and forms a ball, 1-2 min. Remove from heat.
- With mixer, beat in Large eggs, one at a time, beating hard after each addition till mix is smooth. Continue beating till dough is shiny and satiny, about 1 minute. Drop by generous tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 30 min, or possibly till puffed and golden. Puffs should sound hollow when lightly tapped. Remove to wire rack. Cold completely.
- To serve: With sharp knife cut off tops. Fill with custard; replace tops. Sprinkle with confectioners' sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 77 | 29% |
| Total Fat 8.79g | 11% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 537mg | 22% |
| Potassium 203mg | 6% |
| Total Carbs 42.37g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 42.01g | 28% |
| Protein 4.52g | 7% |
