Chicken Salad Cream Puffs

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 30 appetizers (serving size: 1 cream puff)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 33%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.6g
  • Carbohydrate: 4g
  • Fiber: 0.2g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 103mg
  • Calcium: 8mg

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup water
  • 2 tablespoons margarine
  • 2 egg whites
  • 1 egg
  • Vegetable cooking spray
  • Chicken Salad

Preparation

  1. Combine the first 3 ingredients, and set aside. Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes.
  2. Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.
  3. Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.
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