Pistachio Cream PuffsInstant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With…
Pistachio Cream Puffs
1/4 cup water 2 tablespoons butter 1/8 teaspoon salt 1/4 cup all-purpose flour 1 egg 2 cups cold milk 1 package (3.4 ounces) instant pistachio pudding mix Confectioners’ sugar
In a small saucepan, bring the water, butter and salt to a boil.
Add flour all at once; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add egg; beat well.
Continue beating until mixture is smooth and shiny.
Drop by rounded 1/4 cupfuls 3 in.
apart onto a greased baking sheet.
Bake at 400° for 25-30 minutes or until golden brown.
Remove to a wire rack.
Immediately split the puffs open; remove tops and set aside.
Discard the soft dough from inside.
In a bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Just before serving, fill cream puffs and replace tops.
Dust with confectioners’ sugar if desired.
Nutrition Facts 1 each:
- 175 calories, 7g fat (4g saturated fat), 71mg cholesterol, 625mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 7g protein.
Diabetic exchanges; 1 starch, 1 fat, 1/2 fat-free milk.