Blueberry Cream Puffs

Photo: Ak Mom

Ingredients

Cream Puffs

1 cup water

1/2 cup butter, cubed

1 teaspoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Filling

2 cups cold skim milk

1 package (1 ounce) Vanilla Jell-O Sugar-Free Fat-Free Instant Pudding and Blueberry Sauce

1 1/2 cups sugar

1 cup water

4 tablespoons packets of True Lemon (or 2 lemon juice)

2 cups fresh blueberries, rinsed and drained

Preparation

Cream Puffs

Preheat oven to 400 degrees.

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms.

Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.

Drop by tablespoonfuls 2-inches apart on a large ungreased baking sheet. (makes approximately 10 puffs)

Bake for about 30 minutes or until golden brown.

Remove to a wire rack. Pierce side of each puff with a toothpick, to allow steam to escape. Cool completely.

Filling

In a small bowl, whisk milk and pudding mix for 2 minutes. Cover and chill in refrigerator for at least 30 minutes.

Blueberry Sauce

In a medium saucepan, combine sugar, water and True Lemon. Bring to a boil over medium heat. Add blueberries and bring to a second boil. Reduce heat and simmer for 4 minutes.

Remove from heat and cool in pan for 15 minutes. Place in storage bowl and chill in refrigerator until serving time. Yields 2 cups of sauce.

Putting it all together

Using a serrated knife, cut each cream puff shell in half horizontally. Set tops aside.

Spoon filling onto bottom halves of cream puff shells. Replace tops.

Spoon blueberry sauce over the top of cream puffs.

Tools

Comments

Permalink Anonymous
February 26, 2009

Yummy! I have become addicted to eating blueberries and putting them in all my pastry recipes as of late. I'll be sure to try out this cream puff recipe at the weekend!

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