How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		New import	4	Servings

INGREDIENTS

1	c	All-purpose flour
2	ts	Plus 2 TBs sugar (divided
		Use)
1/4	ts	Salt
	c	Skim milk (divided use)
2	tb	Plus 1 1/2 Tsp margarine
		(divided use)
3	lg	Egg whites
1	lg	Egg yolk
		Nonstick cooking spray
1/2	ts	Unflavored gelatin
1	tb	Water
2	tb	Cornstarch
1	lg	Egg
3	tb	Cream of coconut
1/2	ts	Coconut extract
1/2	ts	Vanilla extract
3/4	c	Frozen reduced-calorie
		Whipped topping,
		Thawed
2	tb	Confectioners' sugar
		Mint sprigs (optional)

INSTRUCTIONS

Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl; set
aside. Put 1 cup milk and 2 TBs margarine in large saucepan; bring to boil.
Reduce heat to low; add dry ingredients, stir well until mixture is smooth
and pulls away from sides of pan. Remove from heat; allow to cool 5
minutes. Add egg whites and egg yolk, 1 at a time, beating at low speed
with mixer until smooth. Drop dough by level TBs, 2 inches apart, on baking
sheets greased with a cooking spray. Bake 10 minutes. Reduce oven temp. to
350 F; bake10 minutes more or until brown and crisp. Remove from oven;
pierce side of each cream puff with tip of sharp knife. Turn off oven; let
cream puffs stand in partially closed oven for 5 minutes. Remove from
baking sheet to wire rack; allow to cool. Sprinkle gelatin over water in
small bowl; set aside. Mix 2 TBs sugar, cornstarch and egg in medium bowl.
Stir with whisk; set aside. Heat 3/4 Cup milk over med-high heat in heavy
saucepan to 180 F or till tiny bubbles form around edge (do not allow milk
to boil). Gradually add hot milk to egg mixture; stir constantly with
whisk. Return milk mixture to pan. Add 1 1/2 Tsp margarine. Bring to boil
over med heat; cook 1 minute or until thick, stirring constantly with
whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute,
stirring until gelatin dissolves. Remove pan from heat; stir in cream of
coconut, coconut extract and vanilla. Place pan in a large ice-filled bowl;
allow to stand 15 minutes or till room temp. (don't allow mixture to set).
Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4
hours or until thick.
Cut tops off cream puffs; fill each cream puff with 1 Tbs. filling.
Sprinkle confectioners' sugar over cream Duffs. Garnish with mint springs.
Makes 24 cream puffs.
NOTE: When making ahead, place baked and cooled cream puffs in large heavy
Duty zip-type plastic bag, and seal. Then freeze the cream puffs. Cover and
chill cooked filling. When reheating cream puffs, remove from zip bag,
place on Large baking sheet. In a 325 degree oven bake fro 10 min. or until
crisp. Remove from baking sheet to wire rack; allow cooling completely.
Fill using the
Directions above.
Per serving: Calories 65 Fat 2.6g Cholesterol 19mg Sodium 59mg Percent
calories from fat 36%
Adapted From: Dallas Morning News 1/8/97 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997

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