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Raspberry Cream Puffs




Source of Recipe


Internet


List of Ingredients




Shell:

1/2 C Water
1/4 C Margarine
1/2 C Flour
2 Eggs
1 Tsp. Powdered Sugar

Filling

2 C Cool Whip Liter (non-dairy topping)
1/2 C Raspberries frozen (thawed & mashed)


Recipe



Pre-heat oven to 400 degrees F.

In a large saucepan, bring water and margarine to a full rolling boil. Reduce heat to low, and using a wire whisk, stir in flour vigorously, until mixture forms a ball (about one minute). Remove from heat.

Beat in eggs, all at one time, and continue beating until smooth. It is best to use a sturdy spoon, such as a wooden spoon for this step.

Drop dough by heaping teaspoonfuls onto an ungreased baking sheet. (About 12 evenly spaced mounds).

Bake until puffy and golden colored, 30 - 35 minutes.

Cool in draft-free area.

Using a serrated knife, cut off tops and pull out filaments of soft dough, leaving a hollow shell with a lid.

Fill each shell with filling (below) and dust with the powdered sugar a few minutes before serving.
Filling:


In a medium sized mixing bowl, fold together whipped topping and raspberries until mixed well. Spoon into baked shells according to instructions above.
1/2 bread exchange, 1 fat exchange 98.8 Calories, 7.2 Fat, 1.5 Protein, 14.2 Carb., 31 Chol., 62 Sodium NOTES : This recipe can also be made for non-diabetic diets by using raspberry jam in place of frozen raspberries. (ENJOY)