Angel Cloud Cream Puffs

Name: Angel Cloud Cream Puffs
Prep time: 1 h
Total time: 3 h
Yield: 8 servings
Ingredients: Custard; 1 (3-ounce ) package instant vanilla pudding and pie filling mix; 1 cup fat free skim milk; 1 cup light or fat free sour cream; 1 cup nonfat vanilla yogurt; Cream Puff; 1 cup water; 1/2 cup Land O Lakes® Butter; 1/8 teaspoon salt; 1 cup all-purpose flour; 4 large Land O Lakes® Eggs; Sauce; 1 (12-ounce) package frozen mixed berries or raspberries, thawed; 2 tablespoons sugar; 1 tablespoon orange-flavored liqueur *; Powdered sugar; Garnish; 2 cups your favorite mixed fruit (raspberries, strawberries, mandarin oranges, kiwifruit, etc.); Fresh mint

Traditional cream puffs filled with an ever so light and creamy filling.

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1 hr

Prep Time

3 hrs

Total Time

servings

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Ingredients

Custard

1 (3-ounce ) package instant vanilla pudding and pie filling mix

1 cup fat free skim milk

1 cup light or fat free sour cream

1 cup nonfat vanilla yogurt

Cream Puff

1 cup water

¹/₂ cup Land O Lakes® Butter

¹/₈ teaspoon salt

1 cup all-purpose flour

4 large Land O Lakes® Eggs

Sauce

1 (12-ounce) package frozen mixed berries or raspberries, thawed

2 tablespoons sugar

1 tablespoon orange-flavored liqueur

Powdered sugar

Garnish

2 cups your favorite mixed fruit (raspberries, strawberries, mandarin oranges, kiwifruit, etc.)

Fresh mint

*Substitute 1 teaspoon orange flavoring.

How to make

STEP 1

Place instant pudding mix into bowl. Stir in milk with whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.
STEP 2

Heat oven to 400°F.
STEP 3

Combine water, butter and salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms ball. Remove from heat. Beat in 1 egg at a time until smooth.
STEP 4

Drop dough by 1/3 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
STEP 5

Place 12-ounce package of berries in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed 2-3 minutes or until smooth. Add sugar and liqueur; mix well.
STEP 6

Spoon 1 tablespoon sauce onto each serving plate. Cut each cream puff in half. Scrape soft dough from insides, if desired. Place about 1/3 cup custard in bottom half. Place cream puff top over custard; top with 2 tablespoons fruit sauce. Sprinkle with powdered sugar. Garnish with fresh mint.

Mini Angel Cloud Cream Puffs

Drop dough by rounded tablespoons onto ungreased baking sheets. Bake 28-33 minutes or until puffed and lightly browned.

Tip #1

Substitute purchased raspberry or chocolate ice cream topping for sauce.

Tip #2

Cream puffs and custard can be made ahead and stored separately. Store cream puffs in loosely covered container at room temperature for one day or freeze in airtight container up to one month. Keep custard refrigerated up to one day in airtight container.

360 Calories

18 Fat (g)

135 Cholesterol (mg)

380 Sodium (mg)

41 Carbohydrates (g)

3 Dietary Fiber

9 Protein (g)

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