Serves: 6
Total Calories: 138

3 tablespoons margarine
1/2 cup water
1/2 cup flour sifted
1/8 teaspoon salt
2 eggs large
Pineapple Filling (see below)
powdered sugar
Pineapple Filling
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in its own juice
1/2 cup plain yogurt
3 tablespoons sugar

Preheat oven to 350°. Lightly grease a baking sheet. In a 2-quart saucepan over high heat, melt margarine in water. Bring to a full boil reduce heat to low. Stir in flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat.

Beat in eggs, one at a time, and beat until smooth and shiny. Drop mixture onto baking sheet, forming six even mounds. Bake for 30 minutes or until puffed and golden brown. Cut a 1/2 -inch slit in the side of each puff to allow steam to escape. Cool on a wire rack.

Cut the top off each cream puff. Remove moist inside dough if desired. Fill with 1/4 cup Pineapple Filling. Replace top and sprinkle with powdered sugar.







In a small saucepan, stir cornstarch into pineapple with juice until blended. Stirring over medium-high heat, cook until mixture is very thick and clear. Remove from heat.

Stir in yogurt and sugar. Chill before using.

Nutritional Facts:

Serves: 6
Total Calories: 138
Calories from Fat: 29

More Recipes from the Slender Feast Cookbook:
Apple Sponge Pudding
Orange Blossom Cups
Peach-Apple Crisp
Prune Whip
Strawberry Yogurt Soufflé
Tropical Cream Puffs