2 pint baskets California strawberries, stemmed and sliced
Sugar to taste
1/2 cup water
1 /4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup whipping cream
1 teaspoon vanilla
1/3 cup prepared fudge sauce
In bowl toss strawberries with sugar, to taste; cover and chill.
Preheat oven to 400 degrees.
In 1-quart saucepan bring water, butter and
salt to boil. Remove from heat; stir in flour all at once to blend
thoroughly. Set over medium heat. Cook and stir until mixture pulls away
from side of pan and forms a ball. Remove from heat and cool slightly.
Thoroughly beat in eggs one at a time. Spoon batter in 6 equal mounds,
spaced apart, onto lightly greased baking sheet.
Bake in center of oven 20
to 25 minutes until puffs are evenly browned. Turn off oven. Remove from
oven and with thin knife cut a slit in each puff. Return to oven for 10
minutes, then cool completely on rack.
In bowl whip cream to form soft
peaks; sweeten with sugar, to taste, and flavor with vanilla. To assemble,
halve puffs horizontally with serrated
knife. Fill puffs with whipped
cream and some of the strawberries. Drizzle with fudge sauce, thinning
with a little water, if needed. Cover with puff tops. Dust lightly with
powdered sugar. Serve with remaining strawberries, and accompany with
additional fudge sauce, if desired.
Substitute 1 package (3.4 ounces) instant vanilla pudding mix made with 2
cups nonfat milk, as package directs, for the whipped cream. Substitute
light fudge sauce for the fudge sauce.
Nutritional Information per Serving:
370 calories; 27 g fat; 150 mg cholesterol; 300 mg sodium;
28 g carbohydrate; 3 g fiber; 6 g protein. Low Fat Variation Per Serving:
240 calories; 10 g fat; 90 mg cholesterol; 510 mg sodium; 35 g
carbohydrate; 3 g fiber; 4 g protein.