-Joyce Burton - PDPP83A
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo 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 matzo 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 thoroughly 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.
