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Post by Tia on Jul 26, 2005 10:58:38 GMT -5
Chicken Salad Cream Puffs
1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1 cup water 2 tablespoons margarine 2 egg whites 1 egg Vegetable cooking spray Chicken Salad
Combine the first 3 ingredients, and set aside. Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes. Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.
Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.
Yield: 30 appetizers (serving size: 1 cream puff)
NUTRITION PER SERVING CALORIES 47(33% from fat); FAT 1.7g (sat 0.4g,mono 0.5g,poly 0.6g); PROTEIN 3.6g; CHOLESTEROL 15mg; CALCIUM 8mg; SODIUM 103mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 4g
Elizabeth J. Taliaferro Cooking Light, APRIL 1995
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