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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 5.4 g
  • Cholesterol: 63.4 mg
  • Sodium: 31.1 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Cream puffs for 4 calories by ingredient
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Cream puffs for 4

Submitted by: JUSTJULLIE

Introduction

I love a good dessert but don't trust myself with leftovers from a large batch recipe so I came up with this recipe which makes enough for my family to have one each and no tempting leftovers. Also with just one carb per serving, no added sodium from leavening agents, and less than 150 calories, it works into my menu plans wonderfully. I love a good dessert but don't trust myself with leftovers from a large batch recipe so I came up with this recipe which makes enough for my family to have one each and no tempting leftovers. Also with just one carb per serving, no added sodium from leavening agents, and less than 150 calories, it works into my menu plans wonderfully.
Number of Servings: 4

Ingredients

    Butter, unsalted, 1 tbsp
    Water, tap, 1/4 cup (2 fl. oz)
    Flour, white, 1/4cup
    Egg, fresh, 1 large
    Vanilla Extract, 1 tsp
    Hershey's Special Dark Chocolate Chips, 1 tbsp
    Dannon Greek Honey Yogurt, 150g or 3/4 cup of vanilla yogurt, strained per instructions
    1 clementine, peeled and separated into segments
    3 Tablespoons pomegranate seeds

Directions

Put a paper coffee filter in a strainer suspended over a bowl - pour the vanilla yogurt in and let it sit for at least 2 hours so some of the liquid comes out, or if using the Greek yogurt, skip this step.

Preheat oven to 425*F

In a small pot, boil the water, vanilla extract, & butter, remove from heat and add the flour, stirring until it pulls together in a ball. Let it cool to lukewarm then beat in the egg until mixture is a smooth pasty batter. divide the batter in to 4 equal amounts - about 1 heaping Tablespoon batter for each puff - I usually just put the rounded blobs of batter onto a foil lined baking sheet - you may want to put the batter into a piping bag, or ziploc bag with the corner cut off and pipe the batter into 4 equally-sized mounds.

Bake at 425* for 20 minutes. When done baking, turn off oven, using a toothpick, poke a hole in each puff. Divide the chips evenly over the 4 puffs, just placing the chips on their respective puff to melt. Let puffs sit in oven for 10 minutes with door propped open a few inches. Remove and allow to cool. When cool, slice each puff horizontally to open and place 1/4 of the yogurt into each puff. Arrange 1/4 of the clementine wedges and pomegranate seeds on each puff's plate and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JUSTJULLIE.






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