STRAWBERRY-LEMON CREAM PUFFS
1 cup water
1/4 cup margarine
1 cup all-purpose flour
4 eggs
1-1/2 tablespoons cornstarch
1/2 cup evaporated skim milk
1/4 teaspoon butter flavoring
1/2 teaspoon vanilla extract
1/4 cup sugar
8 ounces lowfat yogurt -- lemon flavored
1 cup fresh strawberries -- sliced
1/4 teaspoon powdered sugar
Combine water and margarine in a saucepan; bring to a boil. Add flour all at
once, stirring vigorously over low heat about 1 minute or until mixture
leaves sides of pan and forms a smooth ball. Remove from heat, and cool
slightly. Add eggs to flour mixture, one at a time, beating with a wooden
spoon after each addition; beat until batter is smooth. Drop batter by
slightly rounded tablespoonfuls 2 inches apart on an ungreased baking sheet.
Bake at 400 degrees F. for 30 minutes or until golden and puffed. Cool away
from drafts. Cut tops off cream puffs; pull out and discard soft dough
inside. Combine cornstarch, milk, flavorings, and sugar in a heavy saucepan.
Cook until mixture comes to a boil, stirring constantly; boil 1 minute. Let
cool. Add yogurt to cooled cornstarch mixture; stir to blend. Fold in sliced
strawberries. Fill cream puffs evenly with strawberry mixture; replace tops.
Sift powdered sugar over cream puff tops.
Yield: 9 servings.