PUFFS
1 c  All purpose flour
1/4 ts Salt
1 c  Water
2 tb Margarine
2    Eggs
1    Egg white
Vegetable cooking spray

-CHOCO-LITE FILLING –
9 oz Pkg sugar free chocolate-
-instant pudding
1 Tub lite Cool Whip
Mint leaves

PUFFS: Combine flour and salt; set aside. Combine water and margarine in a
large saucepan; bring to boil. Reduce heat to low and add flour mixture,
stirring vigorously until mixture leaves the sides of the pan and forms a
ball. Remove from heat and let cool for 3 minutes. Add egg white (at room
temperature) one at a time beating after each addition. (dough will be
smooth) Pipe or spoon dough into 24 mounds, 1 inch apart, onto a baking
sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or
until crisp and golden. Cool on racks. Cut off tops, set lids aside. Pull
out and discard soft dough inside. CHOCO-LITE FILLING: Make pudding
according to pie directions with skim milk. Chill at least 1 hour. Pipe 1
teaspoon of lite cool whip and 1 teaspoon of pudding mixture into each
cream puff, place lid on top. Arrange on platter with mint garnish. Keep
chilled until 5 minutes before serving.