Fruit-Filled Puffs

Makes 12 Servings

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup + 2 tablespoons matzoh cake meal

1/2 teaspoon salt

6 large eggs

3/4 cup nondairy whipped topping

3 cups whole strawberries, thinly sliced

3 medium kiwi fruit, coarsely chopped

2 tablespoons chocolate syrup

Preheat oven to 450oF. Spray a large baking sheet with nonstick cooking spray; set aside. 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, one at a time, stirring thoroughly after each addition. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes. Reduce heat to 400oF and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally. To fill, fit a pastry bag with a 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 Fat, 1/2 Fruit, 1/2 Bread, 20 Optional Calories

PER SERVING: 178 Calories, 5 g Protein, 9 g Fat, 20 g Carbohydrate, 129 mg Sodium, 106 mg Cholesterol

Recipe from The Weight Watchers Complete Cookbook & Program Basics