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Recipe Name: Artichoke Puffs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Skim milk
2 Tablespoon(s) Vegetable oil
1/4 Teaspoon(s) Salt
1 Cup(s) Flour
2 Eggs
3 Egg whites
Artichoke Filling
Preheat oven to 450. Coat baking sheets with nonstick cooking spray.
Heat milk, oil & salt in medium sized heavy saucepan. As soon as mix
comes to a boil, remove from heat. Immediately stir in flour with
wooden spoon; beat until dough pulls away from sides of pan. Bet in
eggs & whites, one at a time, beating after each addition, until mix
is smooth & glossy. Place mounds of dough ( about the size of a large
walnut) on sheets, leaving 1 1/2" between. Flatten with moistened
fingertips to 1/2" thickness. Bake in 450 oven for 10 minutes. Reduce
temp to 400. Bake 20 minutes or more until puffed, golden & lightly
crusty. Remove puffs from sheets to rack to cool. To fill, cut tops
from puffs. Spoon in Artichoke filling. Replace tops. To heat, place
puffs on sheet. Cover lightly with foil. Bake in preheated 375 oven 10
minutes. The stuffed puffs can be frozen. To reheat, place frozen on
baking sheets. Cover lightly with foil. Bake in preheated 375 oven for
20 minutes. File

Nutrition (calculated from recipe ingredients)
Calories: 981
Calories From Fat: 347
Total Fat: 39.1g
Cholesterol: 376.9mg
Sodium: 995.1mg
Potassium: 817.4mg
Carbohydrates: 109g
Fiber: 3.4g
Sugar: 13.9g
Protein: 44.7g

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