Fruited cream puffs

Yield: 10 servings

Measure Ingredient
½ cup Water
¼ cup Margarine or butter
½ cup Pancake & Waffle Mix (Aunt Jemima Original)
2 \N Eggs
1 pint Vanilla ice cream OR- strawberry ice cream
2½ 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 ¼ 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

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