Profiteroles With Berry Coulis

• PSPECIAL_CHAR
• 3/4 cup all-purpose flour
• 3/4 cup water
• 3 tablespoons butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3 large egg whites
• 1 large egg yolk
• Coulis:
• 2 cups sliced strawberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• 3 tablespoons granulated sugar
• Remaining ingredients:
• 1 cup vanilla low-fat frozen yogurt
• 2 tablespoons powdered sugar

1. Preheat oven to 375u0b0.
2. To prepare pate a choux, lightly spoon the flour into dry measuring cups, and level with a knife. Combine water and next 3 ingredients (water through salt) in a medium saucepan; bring to a boil. Reduce heat to low, and add the flour, stirring well with a whisk until the mixture is smooth and pulls away from sides of pan. Remove from heat, and cool 5 minutes.
3. Add egg whites and egg yolk, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 15 (1 1/2-inch round) mounds onto a baking sheet lined with parchment paper. Bake at 375u0b0 for 35 minutes or until golden. Remove pan from oven; reduce oven temperature to 300u0b0. Cut a horizontal slit into one side of each cream puff. Return to oven; bake at 300u0b0 for 5 minutes. Cool on a wire rack.
4. To prepare coulis, combine the strawberries, blackberries, raspberries, and 3 tablespoons granulated sugar in a medium bowl; chill 30 minutes. Partially mash berries with a fork. Cut tops off cream puffs, and fill each cream puff with about 1 tablespoon yogurt. Sprinkle with powdered sugar. Serve with coulis.

pspecialchar, flour, water, butter, sugar, salt, egg whites, egg yolk, coulis, strawberries, fresh blackberries, fresh raspberries, granulated sugar, remaining ingredients, vanilla lowfat, powdered sugar

Taken from www.myrecipes.com/recipe/profiteroles-with-berry-coulis (may not work)