3 tbsp. butter
1/2 c. water
1/2 c. sifted all-purpose flour
1/8 tsp. salt
2 eggs

Preheat oven to 350 degrees. Lightly grease a baking sheet. In a 2-quart saucepan over high heat, melt butter in water. Bring to a full boil.

Reduce heat to low; stir in flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time, until mixture is smooth and shiny after each egg.

Drop mixture onto baking sheet forming 6 even mounds. Bake for 30 minutes or until puffed and golden brown. Cut a 1/2-inch slit in the side of each puff to allow steam to escape. Cool on wire rack.

Cut off the top of each cream puff. Remove moist inside dough. Fill with 1/4 cup pineapple filling.

PINEAPPLE FILLING:

2 tbsp. cornstarch
1 (8 oz.) can crushed pineapple in its own juice
1/2 c. plain low-fat yogurt
3 tbsp. sugar
1/4 c. coconut (optional)

In a small saucepan, stir cornstarch into pineapple with the juice, until blended. Stirring over medium-high heat, cook until mixture is very thick and clear. Remove from heat. Stir in yogurt and sugar. Add coconut if desired. Chill before filling cream puffs.