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  Raspberry Cream Puffs Recipe
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Raspberry Cream Puffs

1/2 C Water
1/4 C Margarine
1/2 C Flour
2 Eggs
1 Tsp. Powdered Sugar

2 C Cool Whip Liter (non-dairy topping)
1/2 C Raspberries frozen (thawed & mashed)

Pre-heat oven to 400 degrees F.

In a large saucepan, bring water and margarine to a full rolling boil. Reduce heat to low, and using a wire whisk, stir in flour vigorously, until mixture forms a ball (about one minute). Remove from heat.

Beat in eggs, all at one time, and continue beating until smooth. It is best to use a sturdy spoon, such as a wooden spoon for this step.

Drop dough by heaping teaspoonfuls onto an ungreased baking sheet. (About 12 evenly spaced mounds).

Bake until puffy and golden colored, 30 - 35 minutes.

Cool in draft-free area.

Using a serrated knife, cut off tops and pull out filaments of soft dough, leaving a hollow shell with a lid.

Fill each shell with filling (below) and dust with the powdered sugar a few minutes before serving.

In a medium sized mixing bowl, fold together whipped topping and raspberries until mixed well. Spoon into baked shells according to instructions above.