FRUIT-FILLED PUFFS

1/4 cup vegetable oil
1 tsp vanilla extract
1 cup matzoh cake meal
2 tbsp matzoh cake meal
1/2 tsp salt
6 large eggs
3/4 cup nondairy whipped topping
3 cups whole strawberries, thinly sliced
3 medium kiwi fruit, coarsely chopped
2 tbsp chocolate syrup

Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

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 thoroughly after each addition.

Drop dough by 12 rounded tablespoonfuls, 2-inches apart, onto prepared baking sheet.

Bake 10 minutes at 450 degrees F.

Reduce heat to 400 degrees F and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally.

TO FILL:
Fit a pastry bag with 1/4-inch 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.

Makes 12 servings

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