Name: Fresh Berry Profiterols
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 Servings
Ingredients: water: 1/2 cup; butter: 4 tablespoons unsalted; sugar: Pinch of; all-purpose flour: 1/2 cup; eggs: 3 small or 2 large; egg: 1 beaten; water: 1 tablespoon; mixed berries: 4 1/2 cups; Cool Whip©: 2 1/2 cups; icing sugar: 1 tablespoon; mint: 18 fresh

Ingredients

Adjust Servings:

	1/2 cup water
	4 tablespoons unsalted butter
	Pinch of sugar
	1/2 cup all-purpose flour
	3 small or 2 large eggs
	Glaze
	1 beaten egg with
	1 tablespoon water
	Filling
	4 1/2 cups mixed berries such as blueberries, raspberries and strawberries
	2 1/2 cups Cool Whip©
	Garnish
	1 tablespoon icing sugar
	18 fresh mint leaves

Nutrient Analysis
PER SERVING: 1/9 of recipe (2 profiterols, filled with 1/4 cup berries and 1 tablespoon coolwhip each) RENAL EXCHANGE: 1 Starch + 1 Fruit
Calories	205kcal
Protein	3g
Carbohydrates	20g
Fibre	4g
Total Fat	13g
Saturated Fat	9g
Cholesterol	95mg
Sodium	27mg
Potassium	131mg
Phosphorus	52mg

SUGGESTION:
Made a little smaller, these puffs are good as appetizers with a cream cheese and herb stuffing.

Note: If not using all puffs, freeze baked puffs after they cooled off in airtight container.

To reheat: Warm in a 350° F preheated conventional oven for 5 minutes. DO NOT MICROWAVE.

Makes 18 puffs

Fresh Berry Profiterols:
Downloadable/printer-friendly version

Ingredients

1/2 cup water
4 tablespoons unsalted butter
Pinch of sugar
1/2 cup all-purpose flour
3 small or 2 large eggs
Glaze
1 beaten egg with
1 tablespoon water
Filling
4 1/2 cups mixed berries such as blueberries, raspberries and strawberries
Garnish
1 tablespoon icing sugar
18 fresh mint leaves

Preparation

1 Done	Preheat oven to 425° F (conventional oven).
2 Done	Put water, butter and sugar in a small sauce pan and bring to a boil.
3 Done	Add flour all at once and stir vigorously until a smooth ball forms. Some dough will stick to the bottom of the pan forming a thin film. This indicates the flour is cooked. Remove from heat immediately.
4 Done	Transfer to a mixing bowl and add eggs, one at a time, beating well between each addition. If using a standing mixer, use the paddle attachment.
5 Done	Line baking sheet with parchment paper, and drop spoonfuls of dough mixture (1 inch by 3/4 inch high), spacing 2 inches apart. Brush each drop with glaze to smooth tops.
6 Done	Bake for 10 minutes.
7 Done	Reduce heat to 350° F without opening oven door, and continue baking for 30 minutes. Puffs should sound hollow and dry when tapped on bottom. Cool on wire rack.
8 Done	Cut each puff open and fill with 1/4 cup berries, letting some spill over, top with 1 tablespoon Cool Whip © and dust with icing sugar. Garnish with mint for special occasions.