Serves: makes 12
Preparation / Cooking Time: 55 minutes
1/3 cup sugar
1/4 tsp salt
2 tsp vanilla
1/4 cup margarine
3 cup skim milk
1/8 tsp salt
nonstick spray coating
1 cup all-purpose flour
3 tbsp cornstarch
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 until mixture forms a ball that doesn’t separate. Cool 10 minutes.
Add the 4 eggs, one at a time, beating until smooth after each addition. Drop batter by heaping teaspoons, 3 inches apart onto baking sheet, making 12 mounds. Bake in a 400 degree oven for 30 minutes or till golden brown and puffy. Cool. 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 bowl.
Cover surface with clear plastic wrap. Chill.
To serve, fill cream puffs with pudding and strawberries.