Caramel Swirl Cream Puffs
- Level: Easy
- Yield: 12 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 120
- Total Fat
- 3.5 grams
- Sodium
- 266 milligrams
- Carbohydrates
- 22 grams
- Protein
- 1.5 grams
- Sugar
- 6.5 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
- 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.
- 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.
- Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
- Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform.
- Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
- Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
- 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.