Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Water
1/4 c Margarine or butter
1/2 c Pancake Waffle Mix
-- (Aunt Jemima Original)
2 Eggs
1 pt Vanilla ice cream
-OR- strawberry ice cream
2 1/2 c Sliced strawberries
-- (sweetened)

Heat oven to 375 F. Bring water and margarine to a boil. Gradually
add pancake mix, stirring until mixture leaves sides of pan and forms
a ball. Remove from heat; add eggs, one at a time, beating well after
each addition. Drop batter by tablespoons, 2 inches apart, onto
ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown.
Remove from cookie sheet; cool completely on wire rack. Slice tops
off cooled cream puffs, filling with small scoop of ice cream;
replace tops. Store tightly covered in freezer until ready to serve;
let stand at room temperature several minutes before serving. To
serve, top each cream puff with 1/4 cup strawberries.

NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 14 g
* protein 3 g * fat 9 g * calcium 79 mg * sodium 190 mg * cholesterol
70 mg * dietary fiber 1 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias

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