Fruit-Filled Puffs

Servings: 12
Ingredients:

-Joyce Burton - PDPP83A
1/4 c  Vegetable oil
1 ts Vanilla extract
1 c  Matzoh cake meal
2 tb Matzoh cake meal
1/2 ts -Salt
6 lg Eggs
3/4 c  Nondairy whipped topping
3 c  Whole strawberries; thinly
-sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup

1. Preheat oven to 450 F. Spray a large baking sheet with nonstick
cooking spray; set aside.
2. In medium saucepan, combine 1 cup water, the oil and vanilla;
bring to a boil. Stir in matzoh cake meal and salt; continue
cooking, stirring constantly, about 1 minute, until mixture no longer
sticks to side of saucepan. Remove from heat and stir in eggs, 1 at
a time, stirring thorougly after each addition.
3. Drop dough by 12 rounded tablespoonfuls, 2′ apart, onto prepared
baking sheet. Bake 10 minutes. Reduce heat to 400 F. and bake 10-15
minutes longer, until browned and puffed. Cool completely on rack,
then slice in half horizontally.
4. To fill, fit a pastry bag with 1/4′ diameter star tip. Fill bag
with whipped topping. Divide fruit evenly among bottom halves of
puffs. Pipe or spoon 2 tablespoons topping over each filled half.
Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over
each.

Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25 C. Per
serving: 178 cal, 5 g pro, 9 g fat, 20 g car, 129 mg sod, 106 mg chol.

Source: ‘Weight Watchers’ magazine, April 1992.