1 (3.5 ounce) package instant Yogurt Cream Puffs
1 cup milk
3 eggs
1 teaspoon vanilla extract
Pour milk into a glass or metal blender container; cover and shake vigorously. Blend in eggs and vanilla. Pour mixture into glasses. Chill in refrigerator at least 1 hour before serving.
This was very tasty but I would have given it more of a thorough coating. I used a combination (1).1/2 tsp. of cinnamon and 1/2 tsp. of nutmeg. I also used hickory chips and ground them my self. The batter was very thick and fairly dry. But it was perfect in every way--brisk, delicious, healthy and buttery. If I could give more stars, I would! This recipe is definitely not for everyone. But for the recipe's sake, I'll take it as is and see how it goes. I installed it into a pre-made 9x13 cake dish and it worked very well. On the advice of other reviewers, I doubled the filling and it was very useful. In the future, I'd probably make this again and throw in other spices and cheeses. Overall,
⭐ ⭐ ⭐ ⭐ ⭐