-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.