Mint Chocolate Cream Puffs
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Reduced calorie vanilla pudding mix||5 Ounce (1 Package, 4 Serving Size, Regular, Not Instant)|
|Unsweetened cocoa powder||2 Tablespoon|
|Peppermint extract||1⁄8 Teaspoon|
|Frozen whipped non dairy dessert topping||1⁄2 Cup (8 tbs), thawed|
Spray a baking sheet with nonstick coating; set aside.
In a small saucepan combine water and margarine.
Bring to boiling.
Add flour all at once, stirring vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Remove from heat.
Cool for 5 minutes.
Add eggs one at a time, beating after each addition with a wooden spoon till mixture is shiny and smooth.
Drop mixture in 8 mounds 3 inches apart on the baking sheet.
Bake in a 450° oven for 15 minutes.
Reduce heat to 325°.
Bake about 10 minutes or till golden.
Turn oven off.
Split puffs and remove any soft dough from inside.
If desired, return cream puffs to oven for 20 minutes to dry.
Cool on a wire rack.
For filling, in a medium saucepan combine vanilla pudding mix and cocoa powder.
Prepare mix, according to package directions, except use skim milk.
Stir in peppermint extract.
Cover surface with waxed paper; chill.