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Heat oven to 375 F. Bring water and margarine to a boil. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops. Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving. To serve, top each cream puff with 1/4 cup strawberries. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 14 g * protein 3 g * fat 9 g * calcium 79 mg * sodium 190 mg * cholesterol 70 mg * dietary fiber 1 g Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 154 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 224.5mg||69 %|
|Sodium 163.1mg||6 %|
|Potassium 185.6mg||5 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 8.9g|
|Protein 7.5g||11 %|
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Calories per serving: 220
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