ESPRESSO CREAM PUFFS Cream puffs never go out of style, but we added espresso powder to give these a new flavor. To lightly them, we decreased the butter in the puffs and used fat-free milk. We also added gelatin and whipped topping to the pastry cream for an incredibly light and creamy filling that holds up well. CREAM PUFFS 1 cup all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt 1 cup fat-free milk 2 tablespoons butter or stick margarine 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules 2 large eggs 1 large egg white PASTRY CREAM 1/2 teaspoon unflavored gelatin 1 tablespoon water 3/4 cup fat-free milk 6 tablespoons sugar 2 tablespoons cornstarch 1/2 teaspoon vanilla extract 1/8 teaspoon salt 2 large egg yolks 3/4 cup frozen fat-free whipped topping, thawed Powdered sugar (optional)

Preheat oven to 400°F.

To prepare cream puffs, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside. Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil. Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove mixture from heat. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.

Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes. Remove from baking sheet; cool completely on a wire rack.

To prepare pastry cream, sprinkle gelatin over water in a small bowl; set aside. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan. Place over low heat; cook until warm, stirring constantly. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not 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 tablespoon filling. Sprinkle with powdered sugar, if desired. 

Makes 2 dozen.

1 Serving - 1 cream puff: Calories: 67 (Cal. from fat: 27%), Fat: 2g (Saturated: 0.9g), Cholesterol: 40mg, Sodium: 77mg, Carbohydrate: 9.9g, Protein: 2.2g.

[Cooking Light, November 2000]