|
Easy �clair Puff
Popover Puff
3 tablespoons butter or margarine, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
Filling
1/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1 package (5.1 ounces) vanilla instant pudding and pie filling
3/4 cup milk
2 bananas
1 cup hulled and sliced strawberries
1 can (8 ounces) mandarin orange segments, drained and patted dry
Powdered sugar (optional)
1. Preheat oven to 450�F. For popover puff, place butter in small micro-cooker;
microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of
the butter into bottom of a deep dish baker; brush over bottom only using a
pastry brush.
2. In a bowl, combine milk, eggs and remaining butter. In a small bowl, stir
together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or
until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature
to 350�F; continue baking 10-15 minutes or until puffed and golden brown. Remove
to cooling rack. Cool in baker 5 minutes. If necessary, use a paring knife to
cut around sides of puff to loosen from baker. Carefully transfer puff to a
platter.
3. Place chocolate morsels and 1/2 cup of the whipped topping in small
micro-cooker; microwave, uncovered, on HIGH 1 minute or until chocolate is
melted and smooth, stirring after each 20-second interval. Drizzle half of the
glaze over bottom of puff. For filling, in small batter bowl, combine pudding
mix and milk; whisk until mixture is smooth and begins to thicken. Fold in
remaining whipped topping; set aside.
4. Slice bananas and strawberries. Spoon half of the bananas, strawberries and
orange segments evenly over bottom of puff. Spread filling over fruit. Top with
remaining fruit. Drizzle with remaining chocolate glaze. Sprinkle with powdered
sugar, if desired. Slice and serve.
Yield: 16 servings or 20 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 5 g,
Cholesterol 90 mg, Carbohydrate 24 g, Protein 4 g, Sodium 260 mg, Fiber 1 g |