Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Kiwi | 1 medium (69g) | 42 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
| Fruit | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 cup Matzoh cake meal
- 2 tbsp Matzoh cake meal
- 1/2 tsp -Salt
- 6 large Eggs
- 3/4 cup Nondairy whipped topping
- 3 cup Whole strawberries, thinly sliced
- 3 med Kiwi fruit, coarsely chopped
- 2 tbsp Chocolate syrup
- =
Directions
Preheat oven to 450°F.
Spray a large baking sheet with nonstick cooking spray; set aside.
In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil.
Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan.
Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.
Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet.
Bake 10 minutes.
Reduce heat to 400°F.
And bake 10-15 minutes longer, until browned and puffed.
Cool completely on rack, then slice in half horizontally.
To fill, fit a pastry bag with ¼" diameter star tip.
Fill bag with whipped topping.
Divide fruit evenly among bottom halves of puffs.
Pipe or spoon 2 tablespoons topping over each filled half.
Place tops on puffs and drizzle ½ teaspoon chocolate syrup over each.