*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Desserts                         Low-Fat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            All purpose flour
      1/4   ts           Salt
    1       c            Water
    2       tb           Margarine
    2                    Eggs
    1                    Egg white
                         Vegetable cooking spray
                         -----CHOCOLATE FILLING-----
    9       oz           Pkg sugar free chocolate-
                         -instant pudding
    1                    Tub Lite Cool Whip
                         Mint leaves
   PUFFS: Combine flour and salt; set aside.  Combine
   water and margarine in a large saucepan; bring to
   boil.  Reduce heat to low and add flour mixture,
   stirring vigorously until mixture leaves the sides of
   the pan and forms a ball.  Remove from heat and let
   cool for 3 minutes. Add egg white (at room
   temperature) one at a time beating after each
   addition.  (dough will be smooth)  Pipe or spoon dough
   into 24 mounds, 1 inch apart, onto a baking sheet
   coated with cooking spray. Bake at 400 degrees for 25
   minutes or until
   crisp and golden.  Cool on racks.  Cut off tops, set
   lids aside.  Pull out and discard soft dough inside.
   CHOCOLATE FILLING: Make pudding according to pie
   directions with skim milk.
   Chill at least 1 hour.  Pipe 1 teaspoon of lite cool
   whip and 1 teaspoon of pudding mixture into each cream
   puff, place lid on top.  Arrange on platter with mint
   garnish.  Keep chilled until 5 minutes before serving.
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