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Title: Fruit-Filled Puffs
Categories: Ww Dessert Passover
Yield: 12 Servings
| 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.
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