Recipe - Coconut Cream Puffs

1 cup Allpurpose flour
2 teaspoon Plus 2 TBs sugar (divided
Use)
One fourth teaspoon Salt
cup Skim milk (divided use)
2 tablespoon Plus 1 One half Tsp margarine
(divided use)
3 lg Egg whites
1 lg Egg yolk
Nonstick cooking spray
One half teaspoon Unflavored gelatin
1 tablespoon Water
2 tablespoon Cornstarch
1 lg Egg
3 tablespoon Cream of coconut
One half teaspoon Coconut extract
One half teaspoon Vanilla extract
Three fourths cup Frozen reducedcalorie
Whipped topping,
Thawed
2 tablespoon Confectioners' sugar
Mint sprigs (optional)

Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl; set
aside. Put 1 cup milk and 2 TBs margarine in large saucepan; bring to boil.
Reduce heat to low; add dry ingredients, stir well until mixture is smooth
and pulls away from sides of pan. Remove from heat; allow to cool 5
minutes. Add egg whites and egg yolk, 1 at a time, beating at low speed
with mixer until smooth. Drop dough by level TBs, 2 inches apart, on baking
sheets greased with a cooking spray. Bake 10 minutes. Reduce oven temp. to
350 F; bake10 minutes more or until brown and crisp. Remove from oven;
pierce side of each cream puff with tip of sharp knife. Turn off oven; let
cream puffs stand in partially closed oven for 5 minutes. Remove from
baking sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium bowl.
Stir with whisk; set aside. Heat Three fourths Cup milk over medhigh heat in heavy
saucepan to 180 F or till tiny bubbles form around edge (do not allow milk
to boil). Gradually add hot milk to egg mixture; stir constantly with
whisk. Return milk mixture to pan. Add 1 One half Tsp margarine. Bring to boil
over med heat; cook 1 minute or until thick, stirring constantly with
whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute,
stirring until gelatin dissolves. Remove pan from heat; stir in cream of
coconut, coconut extract and vanilla. Place pan in a large icefilled bowl;
allow to stand 15 minutes or till room temp. (don't allow mixture to set).
Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4
hours or until thick.

Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners' sugar over cream Duffs. Garnish with mint springs.
Makes 24 cream puffs.

NOTE: When making ahead, place baked and cooled cream puffs in large heavy
Duty ziptype plastic bag, and seal. Then freeze the cream puffs. Cover and
chill cooked filling. When reheating cream puffs, remove from zip bag,
place on Large baking sheet. In a 325 degree oven bake fro 10 min. or until
crisp. Remove from baking sheet to wire rack; allow cooling completely.
Fill using the

Directions above.

Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%

Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers

Posted to MMRecipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997