Fresh Berry Profiterols

  • Serves 9
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • 425°F

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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

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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

Ingredients

  • Glaze

  • Filling

  • Garnish

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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.

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