Ingredients:
1/2 cup low-fat margarine or 1/2 cup unsalted butter
1 cup boiling bottled water
1 cup sifted flour
1/2 teaspoon salt
4 eggs
confectioners’ sugar
Directions:
If butter is not at room temperature, chop it up first.
Add butter to boiling water.
When butter is dissolved remove from heat.
Add flour and salt.
Beat with a spoon until it looks like putty (about 15 minutes).
Cool, add eggs unbeaten one at a time.
Beat until creamy.
Drop 3/4 to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
Bake for 10 minutes at 375F.
Reduce oven to 350F and bake for an additional 30 minutes.
Allow to cool.
To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
Sift small amount of powdered sugar over each cream puff.
Servings: Serve
Time preparation: 40 min.
Time total: 80 min.