Angel Cloud Cream Puffs

By cwyorkiex3

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

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 non fat vanilla yogurt
• Cream Puff:
• 1 cup water
• 1/2 cup (one stick)unsalted Butter
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 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

Preparation

Step 1

Place instant pudding mix in medium bowl. Stir in milk with wire whisk until mixture is smooth and slightly thickened (about 1 minute). Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 1 1/2 hours.

Meanwhile, heat oven to 400°F. Combine water, butter and salt in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (5 to 10 minutes). Stir in flour vigorously until mixture forms ball (1 minute). Remove from heat. Beat in eggs, 1 at a time, until smooth.

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

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

To assemble dessert, place 1 tablespoon sauce on 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.

*Substitute 1 teaspoon orange extract.


Variation: Cream puffs can be made into small bite-sized dessert puffs by dropping dough by rounded tablespoonfuls onto ungreased baking sheets. Bake for 28 to 33 minutes.

Substitute purchased raspberry or chocolate ice cream topping for sauce.

- 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.