Light Cream Puffs

1. 1

   Heat oven to 400F.

2. 2

   Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.

3. 3

   Combine water, light butter and salt in heavy 2-quart saucepan.

4. 4

   Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture comes to a full boil.

5. 5

   Reduce heat to low.

6. 6

   Using wooden spoon, stir in flour until dough forms a ball.

7. 7

   Continue cooking 1 minute.

8. 8

   Remove from heat.

9. 9

   Place dough into bowl; cool 5 minutes.

10. 10

    Add 1 egg at a time, beating well with electric mixer after each addition, until dough is smooth.

11. 11

    Drop or shape about 1/8 cup dough into mounds, 2 inches apart, onto prepared baking sheets.

12. 12

    Bake 28-30 minutes or until puffed and golden brown.

13. 13

    Remove to cooling rack; cool completely.

14. 14

    Cut off tops of cream puffs.

15. 15

    Fill each bottom with about 2 1/2 tablespoons light whipped topping and fresh berries.

16. 16

    Replace tops; lightly sprinkle with powdered sugar.

17. 17

    Place cream puffs onto serving plate; drizzle with chocolate syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.