Miniature Cream Puff Hors D'oeuvres from Healthy Diabetic Recipes

Miniature Cream Puff Hors D'oeuvres Recipe

Recipe Ingredients:

PATE A CHOUX
0.50 c Water
4.00 tb Unsalted margarine
0.13 ts Salt
0.50 c Flour
2.00 Eggs
FILLING
1.00 cn 6 1/2 oz. crab meat, drained
-and flaked, or 6 oz. fresh
-crab meat, flaked
1.00 Green onion, thinly sliced
-OR 2 tbsp. chives, chopped
2.00 tb Pimiento OR red bell pepper
-chopped
2.00 tb Reduced-calorie mayonnaise
0.13 ts Garlic powder

Recipe Instructions:

SOURCE: The American Diabetes Association, The
American Diabeetic Association - Family Cookbook,
Volume III - with microwave adaptations - copy- right
1987. 1. Preheat oven to 425F. 2. In 1 quart
saucepan, bring water, margarine, and salt to a boil.
Add the flour all at once. Vigorously stir over medium
heat until dough leaves sides of pan and forms a ball.
3. Remove from heat; allow to cool for 5 minutes. Beat
in eggs one at a time. 4. Drop by rounded
tesapoonfuls onto an ungreased cookie sheet. Bake for
10 minutes; reduce heat to 350F. Continue baking for
17-10 minutes or until golden brown. Cool on wire
rack. 5. Slice a thin cap off top of puffs; remove
doughy filaments. May be kept several days in a
tightly covered container. 6. Combine all filling
ingredients and mix well. Fill puffs and replace caps.
YIELD: 16 puffs - 8 appetizer servings. SERVING SIZE:
2 puffs EXCHANGES: Starch/Bread - 1/2, Meat, lean -
1/2, Fat 1 1/2. NUTRIENT CONTENT per serving: CAL
137, FAT 9 gm, Na 287 mg, Fiber 0 gm, PRO 6 gm, CHO 8
gm, K 52 mg, Chol 91 mg.

Servings: 8

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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