Apple-Blueberry Cream Puff Sundaes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To serve with cinnamon ice cream, soften vanilla ice cream, and stir in 2 to 3 teaspoons ground cinnamon; freeze. Ingredients:
3/4 cup water |
6 tablespoons butter or margarine |
3/4 cup all-purpose flour |
1/4 teaspoon salt |
3 large eggs |
2 (12-ounce) packages frozen escalloped apples |
2 cups fresh or frozen blueberries, thawed |
1 tablespoon lemon juice |
1 half-gallon vanilla ice cream |
garnish: fresh mint sprigs |
Directions:
1. Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.
2. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly.
3. Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased baking sheets.
4. Bake at 450° for 10 minutes; reduce temperature to 325°, and bake 15 more minutes or until golden.
5. Pierce cream puffs with a fork to let steam escape, and cool.
6. Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.
7. Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top. Garnish, if desired.
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