Cream Puffs

nonstick spray coating
1 cup water
1/4 cup margarine
1/4 teaspoon salt
1 cup all purpose flour
4 eggs
1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 cups skim milk
1 slightly beaten egg
2 teaspoons vanilla
1 drop yellow food coloring (optional)
12 large strawberries, sliced

Spray a baking sheet with nonstick spray coating. Bring water,
margarine,and the 1/4 teaspoon salt to boiling. Add flour all at once,
stirring vigorously. Cook and stir till mixture forms a ball that
doesn't separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each
addition. Drop batter by heaping tablespoons, 3 inches apart onto
baking sheet, making 12 mounds. Bake in a 400: oven for 30 minutes or
till golden brown and puffy. Split cream puffs and remove any soft
dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and
1/8 teaspoon salt. Stir in milk. Cook and stir till bubbly. Cook and
stir 2 minutes more. Remove from heat.

Gradually stir 1 cup of the hot mixture into the beaten egg. Return
all to saucepan; cook and stir 2 minutes more. Remove from heat. Stir
in vanilla and food coloring, if desired. Pour into a bowl; cover
surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries.

Makes 12 servings.


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