White Chocolate Cranberry Tiny Cream Puffs

Heat oven to 425° F. Spray large cookie sheet with nonstick cooking spray. In large saucepan heat ¾ cup milk and butter just until mixture starts to boil. Reduce heat to low. Using wire whisk or wooden spoon slowly add in flour until mixture is combined and has formed a smooth ball.

Remove from heat. Add small amounts of AllWhites into mixture, vigorously stirring after each addition. Stir until AllWhites are completely incorporated; batter may be slightly lumpy. Spoon 24 generous tablespoons of batter onto cookie sheet.

Bake at 425° F for 8 minutes. DO NOT OPEN OVEN WHILE BAKING. Reduce oven to 325° F. Continuing baking 6 to 9 minutes or until cream puffs are lightly golden brown and puffed. Remove from oven. Using sharp knife, pierce side of each cream puff. Turn off oven. Return cream puffs to oven for 5 minutes; leaving door ajar. Remove from oven; cool completely on wire rack.

In medium bowl whisk together pudding mix and 1 cup cold milk for 2 minutes or until thickened. Stir in cranberries. Let stand 5 minutes**.

To assemble cut cream puffs in half. Spoon about 2 teaspoons pudding mixture in center of each puff. Close top. Lightly dust tops with powdered sugar. Serve immediately.