Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

Yield: Makes 8 servings

Find a cream puff recipe and make them.

Filling
2 cups 1/3" cubes peeled pitted mango (from about 4 large), I used frozen cubed mangos that I had thawed
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
1 heaping Tbsp. VE Tropical Fruit Dip

Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Add the VE Tropical Fruit Dip. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Spiced Mango Mojito Sauce
Makes about 1 2/3 cups

2 large mangoes, peeled, pitted, diced
6 tbsp plain whole-milk yogurt (I used Lemon Mousse yogurt because that is all I had)
2 tbsp. sugar
2 tbsp. Mojito Rim Trimmer
3 tbsp. spiced rum (I used 2 tbsp VE Hot Buttered Rum melted with a little bit of water)

Puree mangoes in blender or food processor until smooth. Transfer 1 1/2 cups puree to medium bowl (reserve remaining puree for another use). I didn't have any remaning puree. Mix yogurt, sugar, mojito rim trimmer, spiced rum or Hot Buttered Rum into puree. Sweeten sauce to taste with more sugar, if desired. Can be made 1 day ahead. Cover and refrigerate.

Hot Buttered Pecan Baked Brie

Makes 8 servings
This rich and delicious appetizer, with a subtle taste of rum, is ready in 15 minutes.

1 — 125 g (4 oz) wheel brie or camembert cheese
¼ cup (60 ml) chopped pecans or walnuts
3 Tbsp (45 ml) VE Hot Buttered Rum

1. Preheat oven to 350° F (175° C).
2. Unwrap brie and place into VE Brie Baker & More.
3. Toast nuts in a VE Chef™ Eclipse® Coated Professional Frying Pan for 5 minutes, stirring frequently.
4. Add VE Hot Buttered Rum and stir until bubbling.
5. Pour mixture overtop brie and bake for 10 minutes, or until brie starts to melt.

Per serving: Calories 150, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 8 g), Protein 5 g

Serving Suggestion: Serve with plain crackers, melba toast, French baquette or apples.