Lower Fat Vanilla Cream Puffs

This is a recipe I have tweeked to lower the fat in the actual "Cream" part of this. My family thinks the cream taste like vanilla ice cream.

• Ready In: 50 mins
• Serves: 36
• Yields: 36 puffs

Ingredients

• Puff

• 1  cup water
• 1⁄2 cup unsalted butter
• 1⁄4 teaspoon salt
• 1  cup all-purpose flour
• 4  eggs

• Filling

• 1 1⁄2 cups  cold nonfat milk
• 1⁄2 cup  fat-free half-and-half
• 2 (1 ounce) boxes fat-free sugar-free instant vanilla pudding mix
• 4  ounces fat free cream cheese (softened)
• 1 (12 ounce) container Cool Whip Topping

Directions

1. In sauce pan bring water, butter & salt to a boil.
2. Add flour all at once and stir until it forms a ball.
3. Remove from heat, let stand 5 minutes.
4. Add eggs, one at a time, bating well after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop by tbsp onto greased baking sheet (parchment paper works well too).
7. Bake at 400 degrees for 30-35 minutes (or until golden brown).
8. Remove to a wire rack.
9. Immediately split puffs open; remove tops and set aside.
10. Remove and discard soft dough inside puff.
11. Let cool.
12. In a bowl, beat milk, half & half, pudding mix, mix until throughly blended. Let stand 5 minutes.
13. Blend in cream cheese.
14. Fold in Cool Whip.
15. Fill puffs, and replace tops.
16. Chill for at least one hour before serving.
17. Refrigerate any leftovers.