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Pistachio Cream Puffs

By: Helen Youngers  
"Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

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Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup water
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 egg
  • 2 cups cold milk
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • confectioners' sugar

Directions

  1. 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.
  2. Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 degrees F 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. Cool puffs.
  3. 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.

Footnotes

  • Nutritional Analysis: One cream puff (prepared with fat-free milk adn sugar-free pudding; calculated without confectioners' sugar) equals 175 calories, 7 g fat (4 g saturated fat), 71 mg cholesterol, 625 mg sodium, 20 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fat-free milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2008 by Captain Overboard 
I just made these and they were absolutely wonderful, never changed a thing. I've never made... MORE

 
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