RASPBERRY-LEMONADE 'CREAM PUFFS'

Raspberry-Lemonade 'Cream Puffs' image

Fans of cream puffs will like these sweet and citrusy treats. They look like the work of a pro-but you can make 'em at home with puff pastry sheets.

Provided by My Food and Family

Categories Home

Time 1h

Yield 36 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
1/4 cup boiling water
zest from 1 lemon
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 can (5 oz.) evaporated milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups raspberries
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar
1 tsp. cold water

Steps:

Heat oven to 400ºF.
Unfold 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold lines in pastry. Cut each piece crosswise into 6 rectangles. Place, 2 inches apart, on baking sheet. Repeat with remaining pastry sheet.
Bake 10 min. Remove to wire racks; cool completely. Meanwhile, add boiling water and lemon zest to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in milk. Refrigerate 15 min. or until thickened but not set.
Beat gelatin mixture with mixer 2 min. or until about doubled in volume. Gently stir in COOL WHIP. Refrigerate 20 min.
Stir raspberries into gelatin mixture. Split pastries; fill with gelatin mixture. Mix cream cheese, powdered sugar and cold water until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 5 g, Protein 2 g