Ingredients

• 2 Tbsp. butter or margarine
• 1/2 cup boiling water
• 1/2 cup all-purpose flour
• 2 eggs

• 1/3 cup granulated sugar
• 2 Tbsp. cornstarch
• 1 cup skim milk
• 1 well beaten egg
• Few drops peppermint extract
• Green food coloring (opt.)

• 1 sq. (1 ounce) semisweet chocolate
• 1 tsp. shortening

Directions

• For cream puffs, melt 2 Tbsp butter in boiling water. Add flour and 1/8 tsp salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool 10 minutes. Add 2 eggs, one at a time, beating well about 30 seconds after each addition. Drop by spoonfuls, 3 inches apart, into 16 mounds on a lightly greased baking sheet. Bake in a 400 degree oven for 25 minutes or till golden and puffy. Remove from oven; cut off tops. Remove soft centers. Cool.
• For filling, in saucepan combine sugar, cornstarch, and dash salt. Add milk; cook and stir over medium heat till bubbly. Cook and stir 2 minutes more. Remove from heat; stir a small amount of the hot mixture into the beaten egg. Return all to saucepan; cook and stir 2 minutes. Remove from heat; stir in peppermint extract. Tint mixture a pastel green with food coloring, if desired. Cover with clear plastic wrap; cool.
• To serve, fill puffs with mint mixture; replace tops. For sauce, in medium saucepan melt chocolate and shortening over low heat. Drizzle sauce over puffs.

Makes 8 servings.
Per serving (2 puffs): 157 calories, 5 g. protein, 20 g. carbohydrate and 7 g. fat.