Blackberry Cream Cheese Puffs
Blackberry Cream Cheese Puffs (Without Fudge Topping)
Calories 117 (21% from fat)
Fat 2.7 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Chol. 27 mg.
Sodium 111 mg.
Carb. 21.5 gram
Fiber 0.2 gram
Sugar 0.6 gram
Sugar Alcohol 0 gram
Protein 4 gram
4 oz. fat free cream cheese, softened
9 Tbsp. sugar free caramel syrup
(We used Smucker's Sugar Free Sundae Syrup Caramel.)
3/4 cup sugar free blackberry jam (or your favorite sugar free jam)
1 Tbsp. fat free half & half
1 1/2 tsp. lemon juice
1 tsp. cornstarch
1 large egg, lightly beaten
1 scoop (1/3 cup) vanilla protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
12 sheets of phyllo dough (a little less than half a 16 oz. package)
(We used Athens fillo dough Phyllo Pastry Sheets.)
buttery cooking spray
sugar free fudge or Caramel
(We Used Smucker's Sugar Free Hot Fudge Topping and Sugar Free Caramel Topping.)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Use an electric mixer to blend together the first eight ingredients, cream cheese through protein powder. Mix on medium speed about 2 minutes, until smooth.
SEE PICTURES BELOW
3. Take a single sheet of phyllo dough and lay it flat on a clean and dry cutting board. Lightly spray it with buttery cooking spray. Then fold it in half, lightly spray again and fold in half again. Take that piece of phyllo dough and tuck it into a muffin cup.
(Keep a damp towel on top of the phyllo dough you're not using so it doesn't dry out.)
4. Put 3 1/2 tablespoons of the blackberry cream cheese mixture in the cup and then lightly twist the top together. Repeat until you've finished filling all twelve muffin cups.
5. Lightly spray the top of each pastry and put it in the oven. Bake for 20 minutes or until the tops are golden brown.
6. Remove from the oven and cool for at least 10 minutes before serving. You can include sugar free fudge or caramel to lightly drizzle across the top for an even richer flavor.
Yield: 12 Individual Servings