Apple-Blueberry Cream Puff Sundaes

To serve with cinnamon ice cream, soften vanilla ice cream, and stir in 2 to 3 teaspoons ground cinnamon; freeze.


Makes 7 servings

Recipe from

Southern Living


3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 (12-ounce) packages frozen escalloped apples
2 cups fresh or frozen blueberries, thawed
1 tablespoon lemon juice
1 half-gallon vanilla ice cream
Garnish: fresh mint sprigs


Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.

Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly.

Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased baking sheets.

Bake at 450° for 10 minutes; reduce temperature to 325°, and bake 15 more minutes or until golden.

Pierce cream puffs with a fork to let steam escape, and cool.

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.

Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top. Garnish, if desired.