Caramel Swirl Cream Puffs

5.0 – 2 reviews • Easy Baking

Ingredients

1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury)
2 1/2 cups fat-free whipped topping, thawed from frozen
3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O)
1 (60-calorie) sugar-free chocolate pudding snack
1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature
Raspberries, optional

Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside.
Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares.
Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup.
Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool.
Put whipped topping in a large bowl. Add instant pudding mix. Stir until it’s blended, thickened, and uniform.
Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform.
Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.
Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy!