For the cream puffs: A food processor is also helpful for this recipe. Chocolate Peanut Butter Pudding
  • 1/3 c sugar
  • 2 Tbl cornstarch (or substitute arrowroot powder)
  • 2 Tbl cocoa powder
  • 2 c low-fat milk
  • 2 oz milk chocolate, finely chopped
  • 1/4 c creamy peanut butter


Preheat and prepare. Preheat the oven to 400 degrees. Place a nonstick cooking mat or piece of parchment paper on a baking sheet. Set aside. Prepare the cream puff batter. In a medium saucepan, bring the water, butter, and salt to a boil and continue to cook until the butter has completely melted. Add the flour and stir with a wooden spoon, stirring dough into a ball. Be sure to stir well to incorporate all the flour, about 1-2 minutes. Remove from heat and let cool 10-15 minutes. Put the cooled batter into a food processor and with the machine running, add the eggs one at a time blending completely before adding each egg. Spoon the batter into a zip top bag. Pipe and bake. Snip a large corner off the zip top bag. Pipe large mounds onto the parchment lined baking sheet. Smooth the tops with a wet finger. Bake 20-25 minutes or until golden brown. Remove from the oven and carefully cut off the top 1/3 of the cream puff to let steam escape. Let cool and use your fingers to remove excess dough from the inside of the cream puffs, leaving the shell and top intact. Fill with your favorite ice cream, whipped cream, or pudding and dust with powdered sugar. Refrigerate until ready to serve. Makes 12. Prepare the pudding. Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Pour into a bowl and cover. Refrigerate until cool.