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Ingredients
- 1 c. water
- 1/2 c. butter
- 1 c. flour
- 4 large eggs
- 2 c. lowfat milk
- 1 1/2 c. lowfat sour cream
- 2 (3 3/4 ounce) packages. vanilla instant pie filling
- 3/4 teaspoon almond extract
- 2 (1 ounce) squares unsweetened chocolate
- 2 T butter
- 1 c. confectioners' sugar
- 1/2 teaspoon vanilla
- 4-5 T warm water
Directions
- Preheat oven to 400 degrees. Heat water and butter to boiling in 1 qt saucepan; stir in flour. Stir vigorously till mix forms a ball, about 1 minute. Remove from heat. Add in large eggs, beat till smooth. Drop dough by tablespoonfuls onto greased baking sheet to create an 8" ring. Smooth top with spatula. Bake till puffed and golden brown, 45 to 55 min. Cool ring, cut off top with sharp knife. Pull out any soft dough.Beat lowfat milk, lowfat sour cream, pudding mix and extract in medium mixing bowl on low speed till blended, about 1 minute. Fill cream puff ring with pudding mix; replace top of cream puff ring and top with chocolate glaze.
- In small saucepan over low heat, blend chocolate and butter, stirring till chocolate melts; remove from heat. Blend in sugar and vanilla, gradually stir in sufficient hot water till glaze consistency is reached. Drizzle over top of cream puff ring.
- Chocolate Canned Frosting can be used in place of topping. NOTE: To create ring, place an 8" round layer pan on baking sheet and trace around it, drop dough inside edge of circle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 163 | 51% |
| Total Fat 18.61g | 23% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 127mg | 5% |
| Potassium 203mg | 6% |
| Total Carbs 24.61g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.41g | 10% |
| Protein 5.82g | 9% |
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