Hazelnut Shrimp Cheese Puffs

• 1 can (8-1/4 oz.) pineapple, well drained
• 1/2 cup shredded carrot
• 1/2 lb. ricotta cheese
• 1/2 cup plain yogurt
• 1 tsp. lemon juice
• 1 can (9 oz.) sm. shrimp, drained
• 2 eggs, hardboiled and chopped
• 1/2 cup chopped Oregon hazelnuts, roasted
• 1/2 cup butter
• margarine
• 1 cup boiling water
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 4 eggs

1. Combine first five ingredients.
2. Fold in shrimp, eggs and nuts.
3. Cover and chill.
4. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
5. Cream Puffs: In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.
6. Add 1 cup all-purpose flour and 1/4 tsp.
7. salt all at once; stir vigorously.
8. Cook and stir until mixture forms a ball that does not separate.
9. Remove from heat; cool slightly.
10. Add 4 eggs, one at a time, beating until smooth after each.
11. Drop level tablespoons of dough 3 inches apart on greased baking sheet.
12. Bake at 400F for 25 minutes.
13. Cool on rack.
14. Cut off the top third of each puff.
15. Remove any soft dough from inside.

pineapple, shredded carrot, ricotta cheese, plain yogurt, lemon juice, shrimp, eggs, oregon hazelnuts, butter, margarine, boiling water, flour, salt, eggs

Taken from www.foodgeeks.com/recipes/3981 (may not work)