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.
