Blueberry Croissant Puffs


what you need:

3 large croissants, cut up
1-1/2 cups fresh or frozen blueberries
1 pkg. (250 g) Regular or Light Philadelphia Brick Cream Cheese, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1-1/4 cups milk

PLACE croissant pieces evenly in 10 (1/2-cup) ramekins (A ramekin, also known as a bouillon bowl, is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes.) Sprinkle with blueberries.

BEAT cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add milk, mixing until well blended. Pour evenly over croissant pieces. Let stand 20 min.

BAKE at 350°F for 20-25 min. or until set in centres and golden brown. Serve warm sprinkled with icing sugar.

Make puff in one baking dish
Mix cream cheese batter as directed; pour into 9-inch square baking dish. Let stand 20 min. Bake at 350°F for 35-40 min. or until set in centre and golden brown.