Fruited cream puffs

 
                            FRUITED CREAM PUFFS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Water
      1/4  cup           Margarine or butter
      1/2  cup           Pancake & Waffle Mix
                         -- (Aunt Jemima
                         -- Original)
    2                    Eggs
    1      pint          Vanilla ice cream
                         OR- strawberry ice cream
    2 1/2  cups          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
 
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