Recipe - Fruited Cream Puffs

One half cup Water
One fourth cup Margarine or butter
One half cup Pancake & Waffle Mix
(Aunt Jemima Original)
2 Eggs
1 pt Vanilla ice cream
OR strawberry ice cream
2 One half cup Sliced strawberries
(sweetened)

Heat oven to 375 F. Bring water and margarine to a boil. Gradually add
pancake mix, stirring until mixture leaves sides of pan and forms a ball.
Remove from heat; add eggs, one at a time, beating well after each
addition. Drop batter by tablespoons, 2 inches apart, onto ungreased
cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from
cookie sheet; cool completely on wire rack. Slice tops off cooled cream
puffs, filling with small scoop of ice cream; replace tops. Store tightly
covered in freezer until ready to serve; let stand at room temperature
several minutes before serving. To serve, top each cream puff with 1/4
cup strawberries.

NUTRITIONAL ANALYSIS per serving:
* calories 149
* carbohydrates 14 g
* protein 3 g
* fat 9 g
* calcium 79 mg
* sodium 190 mg
* cholesterol 70 mg
* dietary fiber 1 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip