Pistachio Cream Puffs

SUBMITTED 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."

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

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

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 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.
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.

FOOTNOTE

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.