This dazzling dessert blends the airy lightness of cream puffs with coffee-spiked pudding and fresh berries.

Mocha Cream Puffs

1/2 cup water 2 tablespoons butter or margarine 1/2 cup all-purpose flour 2 large 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

Grease a baking sheet; set aside. In a small saucepan combine water and butter. 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 in a 400°F (205°C) oven 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 espresso powder. Cover surface with plastic wrap. Chill thoroughly.
To serve, spoon about 1/3 cup of filling into the bottom half of each cream puff. Top with strawberries. Replace cream puff tops.

Makes 8 servings.

Nutritional facts per serving: calories: 116, total fat: 4g, saturated fat: 1g, monounsaturated fat: 2g, cholesterol: 54mg, sodium: 246mg, carbohydrate: 14g, total sugar: 4g, fiber: 1g, protein: 5g, vitamin C: 18%, calcium: 9%, iron: 5%