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Strawberry-Lemon Cream Puffs

A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. "My husband is impressed with their great taste and appearance. I like how easy the puffs are to make," pens Janice Mitchell from Aurora, Colorado.

10 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1 cup water
1/4 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1/4 cup sugar
1-1/2 tablespoons cornstarch
1 can (5 ounces) evaporated milk
1 cup (8 ounces) vanilla yogurt
1-1/2 teaspoons lemon extract
1/4 teaspoon butter flavoring
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

Directions

In a large saucepan, bring water and butter to a boil. Add flour all
at once and stir until a smooth ball forms. Remove from the heat;
let stand for 5 minutes. Add eggs, one at a time, beating well after
each addition. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
Bake at 400° for 30 minutes or until golden brown. remove to wire
racks. Immediately split puffs open and remove tops; discard soft
dough from inside. Cool puffs.

2 of 2

Strawberry-Lemon Cream Puffs (continued)

Directions (continued)

For filling, combine sugar and cornstarch in a saucepan. Stir in milk
and yogurt until smooth. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat. Stir in lemon
extract and butter flavoring. Cool. Fold in strawberries. Chill.
Fill the cream puffs just before serving. Dust with confectioners'
sugar. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 192 calories, 8 g fat (5 g saturated fat), 104 mg cholesterol, 101 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.