MOCHA CREAM PUFFS Fill the shells just before serving, or fill and chill the puffs up to 2 hours so the bottoms stay nice and crisp. 1/2 cup water 2 tablespoons margarine or butter 1/2 cup all-purpose flour 2 eggs 1 4-serving-size package fat-free instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix 2 cups fat-free milk 2 teaspoons espresso powder or 1 tablespoon instant coffee crystals 1 cup sliced fresh strawberries Sifted powdered sugar (optional) Grease a baking sheet; set aside. Preheat oven to 400°F.

Combine water and margarine or butter in a small saucepan. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating after each addition until mixture is shiny and smooth. Drop mixture in eight mounds 3 inches apart on the prepared baking sheet.

Bake for 25 to 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack.

Meanwhile, for filling, prepare pudding mix according to package directions, using the fat-free milk and adding the espresso powder or coffee crystals. Cover surface with plastic wrap. Refrigerate the filling until thoroughly chilled.

To serve, spoon about 1/3 cup of filling into the bottom half of each cream puff. Top with strawberries. Replace cream puff tops. If desired, sprinkle with powdered sugar.

Makes 8 servings.

1 Serving: Calories: 116, Fat: 4g (Saturated: 1g), Cholesterol: 54mg, Sodium: 246mg, Carbohydrate: 14g, Protein: 5g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]