Caramel Swirl Cream Puffs

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 12 servings
  • Nutrition Info
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Ingredients

1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)

2 1/2 cups fat-free whipped topping, thawed from frozen

3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)

1 (60-calorie) sugar-free chocolate pudding snack

1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature

Raspberries, optional

Directions

  1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
  2. Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
  3. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
  4. Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
  5. Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
  6. Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
  7. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
  8. Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!

Cook’s Note

Roll dough out on a lightly floured surface to prevent sticking.

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