Recipe - Fruit-Filled Puffs

Joyce Burton PDPP83A
One fourth cup Vegetable oil
1 teaspoon Vanilla extract
1 cup Matzoh cake meal
2 tablespoon Matzoh cake meal
One half teaspoon Salt
6 lg Eggs
Three fourths cup Nondairy whipped topping
3 cup Whole strawberries; thinly
cut or sliced up
3 md Kiwi fruit; coarsely chopped
2 tablespoon 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 1015 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 One half teaspoon chocolate syrup over
each.

Each serving provides: 1 FA, One half P, One half B, One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini