Who wants a cream puff???
As promised, and in honor of, all the DDD particpants we've earned a little reward for our hard work. This has to be the best SF dessert I have had since becoming a GAP. Kudos go to Suzanne O. on the MI board who brought this to our MI board BBQ last weekend. Jay and I just loved it and had to share with all of you. Enjoy!
Sugar Free Cream Puff
Dough:
1 cup water
1/2 cup butter (1 stick, no substitutions)
1 cup all purpose flour (whole wheat flour does NOT taste good)
4 eggs
Filling:
1 package of cream cheese softened (8 ounces)
3 1/2 cups milk (or soy milk if you have lactose problems)
3 big packages of Sugar Free Chocolate instant pudding
Topping:
1 package of Sugar Free Cool Whip
Almonds (sliced or slivered)
Optional:
Chocolate or Carmel ice cream topping (I used sugar free for mine)
In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add the eggs, 1 at a time; beating well with mixer after each addition. Beat until smooth.
Spread into a 13X9 baking dish. (I use pam on my spoon to get it to spread easily in the pan) Bake at 400 degrees for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel if chosen, sprinkle with almonds and serve. Store leftovers in the fridge.
Thank YOU.. any idea how many calories is in a serving
altho SF.. I know it's not calorie-free and when I saw I had to make my own dough that's my sign that I'll probably never make it I'm not sure how I got soo fat.. since I don't like to cook.. must of been fast food..
but I did print it off and we shall see