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Ingredients
- 1 c. Water
- 1/2 c. Butter
- 1 c. Flour
- 4 x Large eggs
- 1 c. Lowfat milk
- 3/4 c. Lowfat sour cream
- 1 pkt Vanilla instant pudding
- 1/4 tsp Almond extract
- 1 can Cherry pie filling
Directions
- Heat oven to 400 deg. Heat water & butter to boiling in 1 qt sauce pan.
- Stir in flour. Stir vigorously till mix forms a ball (about 1 minute).
- Remove from heat. Add in Large eggs, beat till smooth (or possibly place dough in small mix bowl, add in Large eggs & beat on low speed 2 min).
- Drop dough by tablespoonfuls onto greased baking sheet to create an 8-inch ring. Smooth with spatula. Bake till puffed & golden brown 5-6- min. Cold ring.
- Cut off top with sharp knife, pull out any soft dough. Beat lowfat milk, lowfat sour cream pudding mix (dry) and extract in small bowl on low sped till blended about 1 minute. Fill cream puff ring with filling and add in 1/2 c. of the cherries. Put lid on top. Spoon remaining cherry filling on top.
- Chill till ready to serve
- Makes 10-12 serving
- NOTES : To create ring place an 8" round layer pan on baking sheet and trace around it. Drop dough inside circle (Parchment paper can be used on top of baking sheet
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