CREAM PUFFS WITH CHOCOLATE SAUCE

1 cup water
4 tablespoons lightly salted butter or margarine
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/4 cups frozen whipped topping, thawed 

In a heavy, medium-sized saucepan heat water, butter, sugar and 
salt over moderately high heat until butter melts and mixture 
comes to a rolling boil.  Reduce heat to low.  Remove pan from 
heat, and while stirring liquid with a wooden spoon, add the 
flour all at once.  Put pan back over heat and stir mixture 
vigorously for about 1 minute, until it leaves sides of pan and 
clings to spoon.  Remove from heat.  Let cool 4 to 6 minutes.  
Add eggs, one at a time, beating well after each addition.  
Dough will be smooth and glossy.  Heat oven to 425.  Scrape 1/4 
cups of dough 2 inches apart onto greased baking sheets.  
Moisten fingers and smooth surface of dough.  Bake 15 minutes, 
until puffs are light golden brown.  Turn off oven and remove 
baking sheet.  Using a sharp, pointed knife, make a horizontal 
slit in the side of each cream puff.  Return to oven for about 
15 minutes, leaving door ajar, to dry insides of puffs.  Remove 
from oven and transfer cream puffs to wire cake racks to cool.  
(Cream puffs now may be frozen in an airtight container.  Before 
filling, thaw, place on a baking sheet and bake 5 to 10 minutes 
at 350.)  Wrap and reserve one cream puff for Menu #2.  Up to 2 
hours before serving, fill each cream puff with about 2 
tablespoons of the whipped topping and refrigerate.  Just before 
serving, top with Chocolate Sauce.  Makes 11 cream puffs.  For 
diet serving allow 1 filled cream puff and 2 tablespoons 
chocolate sauce.
    Per diet serving:  165 calories, 3 grams protein, 9 grams 
fat, 18 grams carbohydrate.


CHOCOLATE SAUCE

2 teaspoons cornstarch
1 cup water
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
Few grains of salt

Mix cornstarch and water in a small saucepan.  When smooth, add 
remaining ingredients and stir over moderately high heat until 
mixture boils 1 minute.  Remove from heat and cool.  Sauce keeps 
well stored in an airtight container in the refrigerator; it 
also may be frozen.  Makes 1 1/8 cups.
    Per 2 tablespoons:  29 calories, 0 grams protein, 1 gram 
fat, 7 grams carbohydrate.