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Tropical Cream Puffs |
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Serves: 6 Print this Recipe3 tablespoons margarine 1/2 cup water 1/2 cup flour sifted 1/8 teaspoon salt 2 eggs large Pineapple Filling (see below) Powdered sugar Pineapple Filling 2 tablespoons cornstarch 1 8-ounce can crushed pineapple in its own juice 1/2 cup plain yogurt 3 tablespoons sugar Preheat oven to 350°. Lightly grease a baking sheet. In a 2-quart saucepan over high heat, melt margarine in water. Bring to a full boil; reduce heat to low. Stir in flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time, and beat until smooth and shiny. Drop mixture onto baking sheet, forming six even mounds. Bake for 30 minutes or until puffed and golden brown. Cut a 1/2 -inch slit in the side of each puff to allow steam to escape. Cool on a wire rack. Cut the top off each cream puff. Remove moist inside dough if desired. Fill with 1/4 cup Pineapple Filling. Replace top and sprinkle with powdered sugar. In a small saucepan, stir cornstarch into pineapple with juice until blended. Stirring over medium-high heat, cook until mixture is very thick and clear. Remove from heat. Stir in yogurt and sugar. Chill before using. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Orange Blossom Cups Peach-Apple Crisp Prune Whip Strawberry Yogurt Soufflé Tropical Cream Puffs |
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