Strawberry-Lemon Cream Puffs

• 1 cup water
• 1/4 cup butter, cubed
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 cup sugar
• 1-1/2 tablespoons cornstarch
• 1 can (5 ounces) evaporated milk
• 1 cup vanilla yogurt
• 1-1/2 teaspoons lemon extract
• 1/4 teaspoon butter flavoring
• 1 cup sliced fresh strawberries
• 1/2 teaspoon confectioners' sugar

1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by 1/4 cupfuls 3 in. apart onto greased
3. .
4. Bake at 400u0b0 for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs.
5. For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill.
6. Fill the cream puffs just before serving. Dust with confectioners' sugar.

water, butter, flour, eggs, sugar, cornstarch, milk, vanilla yogurt, lemon, butter, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/strawberry-lemon-cream-puffs/ (may not work)