Cream Puffs

    Servings: 16 / Units Per Serving= 2


      2/3 C water
      7 2/3 T I Can't Believe It's Not Butter
      or RF Margarine
      1 T Splenda
      1/4 tsp table salt
      1 C Egg Beaters
      3/4 C all-purpose flour
      1 square Baker's Semi-Sweet Chocolate Bar
      4 oz serving FFSF instant vanilla pudding mix
      1 C- FF milk
      1 tsp almond extract
      1/2 tsp vanilla extract
      2 C Cool Whip FF Topping

    Preheat oven to 400 degrees. Spray baking sheet with no-stick spray and set aside.

    In 2 1/2 quart saucepan, bring water, "butter", sugar and salt to boil over high heat. Remove from heat and immediately stir in flour. Using a wooden spoon, cook and stir mixture over medium heat for 5 minutes.

    Remove from heat and stir in egg beaters, a little at a time. Beat well after each addition. Immediately drop by heaping tablespoons onto prepared baking sheet. Place baking sheet on middle rack of oven.

    Bake 20 minutes then reduce oven temperature to350 degrees and bake an additional 15-20 minutes or till light golden brown. Turn oven off, open oven door and let set for another 10 minutes.

    Cool completely on wire rack.

    Too fill, slice off top third of puff and set aside. While puffs are cooling, mix up the filling:

    In a medium bowl, whip with wire whisk, pudding mix, milk and flavorings. Fold in Cool Whip. Cover with plastic wrap and set in refrigerator. Fill puffs (when cool) with filling.

    In a small microwave safe bowl, heat chocolate with the additional 2 tsps of "Butter". Heat for 30 seconds or until chocolate is melted. Drizzle chocolate mixture over cream puffs. Serve.