Caramel Swirl Cream Puffs HG

Caramel Swirl Cream Puffs HG
Caramel Swirl Cream Puffs HG

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)

  • 2 1/2

    cups fat-free whipped topping, thawed from frozen

  • 3

    tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)

  • 1

    (60-calorie) sugar-free chocolate pudding snack

  • 1/4

    cup and 2 tablespoons fat-free or light caramel dip, room temperature

  • Raspberries, optional

Directions

Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside. Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares. Cook's Note: Roll dough out on a lightly floured surface to prevent sticking. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup. Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool. Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform. Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them. Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy! PER SERVING (1 "puff"): 120 calories, 3.5g fat, 266mg sodium, 22g carbs, 0g fiber, 6.5g sugars, 1.5g protein

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