Fruit-filled puffs

1. Preheat oven to 450°F.
2. Spray a large baking sheet with nonstick cooking spray; set aside.
3. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil.
4. Stiri in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan.
5. Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.
6. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet.
7. Bakei 10 minutes.
8. Reducei heat to 400°F.
9. And bake 10-15 minutes longer, until browned and puffed.
10. Cool completely on rack, then slice in half horizontally.
11. To fill, fit a pastry bag with ¼" diameter star tip. Fill bag with whipped topping.
12. Divide fruit evenly among bottom halves of puffs.
13. Pipei or spoon 2 tablespoons topping over each filled half.
14. Place tops on puffs and drizzle ½ teaspoon chocolate syrup over each.
15. Each serving provides: 1 fa, ½ p, ½ b, ½ fr, 25 c. per serving: 178 cal, 5 g pro, 9 g fat, 20 g car, 129 mg sod, 106 mg chol.