2 pint baskets California strawberries, stemmed and sliced
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. Makes 6 servings
Lowfat Variation: 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.
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.