Light Cream Puffs

Directions

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