Cream Puff Shellsappetizer, low-cal, low-fat 1 cup skim milk 1 cup flour 8 each egg whites* 1/3 cup soft margarine 1/8 teaspoon lite salt *Use egg whites at room temperature or 1 cup egg substitute (commercial or Homemade Egg Substitute ). Place milk and margarine in heavy saucepan. Bring to a boil and add flour and lite salt. Stir quickly with a wooden spoon. The batter looks rough at first, but suddenly becomes smooth, at which point you stir FASTER! In a few minutes the paste becomes dry and doesn't cling to spoon or pan. When a spoon pressed on dough leaves a smooth imprint, stop stirring and REMOVE FROM HEAT. Let sit for about two minutes, then beat in egg substitute or eggwhites one at a time. The proper consistancy has been reached when a small quantity of dough will stand up on the end of a spoon. Spoon onto a lightly oiled cookie sheet in small 3/4" balls. When pan is filled, moisten tip of finger and smooth down any points(otherwise they will burn). Sprinkle all of pan lightly with water(a spray bottle works well). Bake in 400 degree ovrn for 10 minutes. Reduce heat to 350 and bake about 25 minutes more. Do not remove from oven until firm to the touch. Cool before filling.(May be frozen at this point for future use). Cut horizontally almost all the way through, and place a teaspoon of filling in each. Fill shortly before serving so puffs will not become soggy. 1 Shell serving: calories 48,protein 2.0 gm,carb. 4.2gm,total fat 2.6 gm,CSI Units 0.5,dietary fiber 0.1gm,sodium 64 mg,potassium 48 mg,calcium 15 mg,iron 0.2 mg The New American Diet by Connor & Connor |
