Submitted by: Lindsey Coulter
Serving Size: 9
Nutritional Information: 251 calories, 17g fat, 10g saturated fat, 128mg cholesterol, 162mg sodium, 19g carbohydrate, 1g fiber, 6g protein
|1/4 cups||raspberries, pureed|
|1 cups||low-fat whipped topping|
|4 ounces||low-fat cream cheese, softened|
|1 cups||all-purpose flour|
|1/2 cups||butter or margarine|
|1/2 cups||chocolate shavings|
- Preheat oven to 400 degrees. In a medium-sized saucepan, combine water, vanilla, and butter. Bring to a boil. Add flour, salt, and sugar, stirring vigorously. Cook and stir until the mixture forms a ball. Remove from heat. Add eggs, one at a time, beating with a spoon until the mixture is smooth after each addition.
- Drop batter by heaping tablespoons into 9 mounds on a greased baking sheet. Bake at 400 degrees for 35 minutes or until golden brown. Remove from oven; let cool. Cut off tops; remove any soft dough inside. Fill with the raspberry filling.
- FOR THE FILLING: Mix together cream cheese, whipped topping, and raspberries in a mixing bowl until smooth. Drop the filling into the puffs. Garnish with chocolate shavings.