STRAWBERRY CREAM CHEESE CREAM PUFFS (SATURDAY)

Servings: makes 12 servings Preparation time: 25 minutes

Cooking time: 30 to 40 minutes; cooling time: about 20 minutes 1 cup water

1/2 cup butter

1/4 teaspoon coarse salt

1 cup flour

4 eggs

1 (8-ounce) package reducedfat cream cheese, softened 1/2 cup strawberry preserves 1 (8-ounce) container frozen

whipped topping, thawed 1 tablespoon powdered sugar

Heat oven to 400 degrees. Line large cookie sheet with parchment paper. In a 2-quart saucepan, heat water, butter and salt on medium-high until boiling. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Add 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough in 1/4 cup portions 3 inches apart on cookie sheet, forming 12 mounds. Bake 30 to 40 minutes or until puffed and golden. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.

Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer at medium speed until smooth. Fold in whipped topping until combined; refrigerate. Just before serving, cut each puff in half horizontally. Spoon about ⅓ cup cream cheese mixture into bottom half of each puff; place tops over filling. Sprinkle with sugar and serve immediately. Refrigerate remaining puffs.

Per serving: 265 calories, 5 grams protein, 17 grams fat (58 percent calories from fat), 11.2 grams saturated fat, 22 grams carbohydrate, 96 milligrams cholesterol, 213 milligrams sodium, no fiber. Carb count: 1.5.