Light Cream Puffs

• 1 cup water
• 1/2 cup stick Land O Lakes Light Butter
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 4 Land O Lakes Eggs
• 1 (8-ounce) container light whipped topping
• 1 pint fresh raspberries or blueberries
• Powdered sugar
• 6 tablespoons light chocolate syrup

1. Heat oven to 400F.
2. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
3. Combine water, light butter and salt in heavy 2-quart saucepan.
4. Cook over medium heat, stirring occasionally, 3-5 minutes or until mixture comes to a full boil.
5. Reduce heat to low.
6. Using wooden spoon, stir in flour until dough forms a ball.
7. Continue cooking 1 minute.
8. Remove from heat.
9. Place dough into bowl; cool 5 minutes.
10. Add 1 egg at a time, beating well with electric mixer after each addition, until dough is smooth.
11. Drop or shape about 1/8 cup dough into mounds, 2 inches apart, onto prepared baking sheets.
12. Bake 28-30 minutes or until puffed and golden brown.
13. Remove to cooling rack; cool completely.
14. Cut off tops of cream puffs.
15. Fill each bottom with about 2 1/2 tablespoons light whipped topping and fresh berries.
16. Replace tops; lightly sprinkle with powdered sugar.
17. Place cream puffs onto serving plate; drizzle with chocolate syrup.

water, butter, salt, flour, o lakes eggs, light whipped topping, fresh raspberries, powdered sugar, light chocolate syrup

Taken from www.landolakes.com/recipe/1814/light-cream-puffs- (may not work)