Wednesday, September 2, 2009

Strawberry Cream Puff Kabobs

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



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.



Substitution
Use white vanilla baking chips instead of the chocolate chips. Print this post

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