|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories
90
Fat
4g
Cholesterol
15mg
Sodium
230mg
Carbohydrate
6g
Fiber
1g
Protein
7g
Soy
Protein 4g
|
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
Low
Fat
Vegetarian
Low
Sodium
|
|
| |
|
|
| |
|
|
Recipes - Appetizers,
Salads & Soups
|
Antipasti
Puffs
|
|
Bruce
Weinstein and
Mark
Scarbrough
|
| Serves: 18
(2 puffs each) |
| |
| These
hot appetizers are made from the same dough
as cream puffs. But they’re savory,
and filled with pimentos, artichokes, and
olives instead of pastry cream. |
| |
| Measures
Translation Table |
| |
| Ingredients: |
1 cup
water
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup all-purpose flour
1 large egg
4 large egg whites
6 tablespoons
GNC Soy Protein Unflavored
1/2 cup grated Parmesan Cheese
One (6-ounce) jar sliced pimentos, drained
One (6-ounce) jar marinated artichoke hearts,
drained and chopped
1/4 cup chopped, pitted green olives (about
10)
4 to 5 dashes Tabasco Sauce
|
| |
| Instructions: |
1.
Preheat the oven to 400°F. Line a baking
sheet with parchment paper.
2. In a medium pot, bring the water, oil,
salt, and pepper to a boil over medium heat.
Add the flour and stir with a wooden spoon
until a soft smooth dough forms. Reduce heat
to low and cook, stirring the dough 2 minutes,
or until a film forms over the inside of the
pan. Transfer the dough to the large bowl
of an electric mixer and cool for 10 minutes.
3. With the mixer set on medium speed, add
the egg and beat until it is completely incorporated.
Beat in the egg whites, one at a time, beating
well between each addition.
4. Reduce the mixer speed to low and add the
protein powder, cheese, pimentos, artichokes,
olives, and Tabasco. Beat until well blended.
5. Place heaping tablespoonsful of the mixture
onto the prepared baking sheet, spacing them
2-inches apart. Bake for 35 minutes or until
the puffs are golden brown.
|
|
