• 2-2/3 cups Driscoll's strawberries, stemmed and sliced
• 2-3/4 tsp. sugar, or to taste
• 1/3 cup water
• 2 Tbs. plus 2 tsp. butter
• 1/4 tsp. salt
• 1/3 cup all purpose flour
• 2 eggs
• 2/3 cup whipping cream
• 3/4 tsp. vanilla
• 3-1/2 Tbs. prepared fudge sauce
• 1 tsp. powdered sugar

In bowl, toss strawberries with sugar, to taste; cover and chill. Heat oven to 400°F. In 4 cups saucepan bring water, butter and salt to boil. Remove from heat; stir in flour all at once to blend thoroughly. Set over medium heat. Cook and stir until mixture pulls away from side of pan and forms a ball. Remove from heat and cool slightly. Thoroughly beat in eggs one at a time. Spoon batter in equal mounds (one per serving), spaced apart, onto lightly greased baking sheet. Bake in center of oven 20 to 25 minutes until puffs are evenly browned. Turn off oven. With thin knife cut a slit in each puff. Return to oven for 10 minutes, then cool completely on rack. In bowl, whip cream to form soft peaks; sweeten with sugar, to taste, and flavor with vanilla. To assemble, halve puffs horizontally with serrated knife. Fill puffs with whipped cream and some of the strawberries. Drizzle with fudge sauce, thinning with a little water, if needed. Cover with puff tops. Dust lightly with powdered sugar. Serve with remaining strawberries, and accompany with additional fudge sauce, if desired.

Lowfat Variation: Substitute instant nonfat vanilla pudding for the whipped cream. Substitute nonfat fudge sauce for the fudge sauce.

Per serving: calories 383, fat 27.5g, 63% calories from fat, cholesterol 171mg, protein 6.1g, carbohydrates 30.4g, fiber 2.8g, sugar 18.2g, sodium 107mg, diet points 9.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.5, Bread: 0.4, Lean meat: 0.3, Fat: 4.9, Sugar: 1.0, Very lean meat protein: 0.0

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