Preheat oven to 400° F (200° C). Bring water and Becel® Light margarine to a boil in medium saucepan. Stir in flour and salt all at once and cook, stirring vigorously, over low heat until mixture leaves sides of pan and forms a ball, about 2 minutes. Remove from heat. Let stand 5 minutes. Beat in eggs and egg yolks, one at a time, on medium speed with electric mixer or vigorously with a wooden spoon, until smooth and glossy. Drop dough by scant 1/4 cup (50 mL), 2 inches (5 cm) apart on ungreased baking sheet. Bake 25 minutes or until puffed and golden. Slit sides of each puff with tip of a sharp knife to allow steam to escape. Bake an additional 2 minutes. Cool completely on wire rack. Cut puff in half horizontally. Spoon 1 1/2 tsp (7 mL) jam onto bottom of each puff. Top each with 1/4 cup (50 mL) frozen yogurt or whipped topping, then 1/4 cup (50 mL) fruit. Top with puff top. Serve immediately. *Use 3 whole eggs
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Last updated: August 28th, 2020
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