BLUEBERRY CREAM PUFFS

MAKES 8 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 40 MINUTES

TEST KITCHEN TIP

Substitute strawberries or blackberries for a different spin on this delightful dish.

Pastry In a food processor, pulse together flour, baking powder and salt until combined. Add butter and pulse until mixture is in coarse crumbs; drizzle in cream. Using fork, gently stir just until combined (mixture will be lumpy).

Turn out onto lightly floured surface and knead 4 times (mixture will hold together but lumps will remain).

Gently pat or roll out dough into 1-inch thick circle. Using cookie cutter, cut out 8 rounds. Place on ungreased baking sheet. Brush with cream; sprinkle with sugar.

Bake in 425°F oven until puffed and golden, 12 to 15 minutes.

Blueberry Filling In bowl, gently toss together blueberries, sugar, orangeflavoured liqueur, lemon zest and lemon juice; set aside. In separate bowl, whip cream with icing sugar; fold in vanilla bean.

To assemble, split warm puffs in half horizontally. Dollop bottom halves with whipped cream. Top each with about ⅓ cup of the blueberry mixture and replace the tops. Sprinkle with icing sugar and serve.

PER SERVING

about 516 cal, 6 g pro, 33 g total fat (20 g sat. fat), 52 g carb (3 g dietary fibre, 24 g sugar), 106 mg chol, 259 mg sodium, 359 mg potassium. % RDI: 13% calcium, 14% iron, 35% vit A, 21% vit C, 19% folate.