Appetizer Cream Puffs
with Creamy Feta Olive Filling
Cream Puffs
1 cup (250 mL) water
1⁄2 cup (125 mL) butter or margarine
1⁄4 tsp (1 mL) salt
1cup (250 mL)
4 eggs
Filling
1package (8 oz
[250 g]) light cream cheese
4oz (120 g) crumbled
1⁄2 cup (125 mL) light sour cream
1⁄3 cup (75 mL) finely chopped kalamata or ripe olives
1⁄2 tsp (2 mL) lemon pepper seasoning
To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
Place flour mixture in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds.
Drop dough onto greased baking sheets forming 36 mounds, 2" (5 cm) apart. Bake at 400ºF (200°C) for 10 minutes. Reduce heat to 350ºF
(180°C) and bake 25 minutes longer. Turn off oven. Remove pans from oven. Cut a small slit in side of each puff. Return pans to oven (turned off) for 10 minutes, leaving oven door ajar. Cool completely on rack.
To make Filling, combine all ingredients in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix about 30 seconds, or until blended.
Pipe or spoon about 1 tbs (15 mL) filling into each cream puff.
Yield: 36 servings (1 filled cream puff per serving).
Per serving: About 72 cal, 2 g protein, 4 g carb, 5 g fat, 37 mg chol, 132 mg sodium.
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