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Name: Fruited Cream Puffs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2 Eggs; 2 1/2 c Sliced strawberries; 1 pt Vanilla ice cream; 1/4 c Margarine or butter; 1/2 c Pancake & Waffle Mix; 1/2 c Water

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INGREDIENTS

2 Eggs
2 1/2 c Sliced strawberries
1 pt Vanilla ice cream
(Aunt Jemima Original)
(sweetened)
1/4 c Margarine or butter
1/2 c Pancake & Waffle Mix
1/2 c Water

Servings

INSTRUCTIONS

Heat oven to 375 F. Bring water and margarine to a boil. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops. Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving. To serve, top each cream puff with 1/4 cup strawberries. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 14 g * protein 3 g * fat 9 g * calcium 79 mg * sodium 190 mg * cholesterol 70 mg * dietary fiber 1 g Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip

NOTES

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Fruited Cream Puffs

2 Eggs
2 1/2 c Sliced strawberries
1 pt Vanilla ice cream
 (Aunt Jemima Original)
 (sweetened)
1/4 c Margarine or butter
1/2 c Pancake & Waffle Mix
1/2 c Water

Heat oven to 375 F.  Bring water and margarine to a boil.  Gradually add  pancake mix, stirring until mixture leaves sides of pan and forms a ball.  Remove from heat; add eggs, one at a time, beating well after each  addition.  Drop batter by tablespoons, 2 inches apart, onto ungreased  cookie sheet.  Bake 25 to 30 minutes or until golden brown.  Remove from  cookie sheet; cool completely on wire rack.  Slice tops off cooled cream  puffs, filling with small scoop of ice cream; replace tops.  Store tightly  covered in freezer until ready to serve; let stand at room temperature  several minutes before serving.  To serve, top each cream puff with 1/4  cup strawberries.    NUTRITIONAL ANALYSIS per serving:  * calories 149  * carbohydrates 14 g  * protein 3 g  * fat 9 g  * calcium 79 mg  * sodium 190 mg  * cholesterol 70 mg  * dietary fiber 1 g    Source: "Hurry, Lets Eat!"  Reprinted with permission from The Quaker Oats Company  Electronic format courtesy of Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 10 Servings

Calories: 220
Calories from Fat: 154 (70%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 3.6g
Cholesterol 224.5mg		69 %
Sodium 163.1mg		6 %
Potassium 185.6mg		5 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 8.9g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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