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Strawberry-Cream Puff Kabobs

Need an instant wow? Cream puffs from the freezer case are the time-saving secret to this delicious dessert.

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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6

6
(10-inch) bamboo skewers
18
tiny frozen cream puffs (from 13.2-oz box), thawed
12
fresh medium strawberries (about 2/3 lb), stems removed if desired
2
tablespoons semisweet chocolate chips
1
tablespoon butter or margarine

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
  • 2 In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on High about 30 seconds or until melted. Squeeze bag to mix melted chips and butter.
  • 3 Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

EXPERT TIPS

Expert Tips

Frozen cream puffs can be found in the frozen food department in large supermarkets and club stores.

Kabobs can be covered with plastic wrap and refrigerated up to 24 hours before serving.

Use white vanilla baking chips instead of the chocolate chips.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Kabob
Calories
150
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
20mg
20%;
Total Carbohydrate
13g
13%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
25%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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