I’m back in the kitchen!

The last two recipes were heavy. For dessert, I thought I’d go back to my roots- healthy takes on indulgent favourites.

What’s more delightful than cream puffs!

Instead of the butter and carb laden choux pastry, these cream puffs use whipped egg whites. Baking them creates a nice airy but firm texture

Sure, cream isn’t exactly low calorie, but it’s actually quite healthy… in moderation.

Oh yeah, did I mention how easy this is? 3 ingredients and no fancy techniques. It’s perfect for all those summer gatherings now that we can get back to seeing people.

Well, let’s get cooking!

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Ingredients

• 1/3 cup egg whites
• 1-2 packet stevia
• 3/4 cup heavy cream

Directions

For the puffs

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. Pour egg whites into a large mixing bowl with a touch of Stevia (about 1/4-1/2 packet)
3. Using an electric mixer, whisk until the whites form stiff peaks
4. Pipe or spoon 1/4 cup sized mounds onto the baking sheet. Bake for 16 min or until browned and set. Cool completely before assembly

For the whipped cream

1. Chill cream overnight and place bowl and whisk apparatus in the freezer for 15-20 min
2. Add 1 packet of Stevia and whip until the cream forms stiff peaks. Spoon into piping bag
3. Refrigerate until needed (can be made ahead of time)

Assembly

1. Poke a very small hole in the bottom of each puff (I used chopsticks)
2. Using a very fine tip piping bag (or just cut a very small hole in the corner of the bag
3. Pipe cream into puffs until filled. Chill for 15- 20minTh
4. Serve and enjoy!

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I hope everyone enjoys this light(er) recipe.

This is the end of my recipe blitz… for now….

Until next time, Bye!

• Dessert
• Healthy