1/2 c. water
1/4 c. melted reduced fat butter
1/2 c. all purpose flour
1/4 tsp. salt
2 beaten eggs

Combine water and butter. Bring to a boil over medium heat in a saucepan. Stir in flour and salt. Cook over low heat, stirring vigorously, until dough forms a smooth ball. Remove from heat. Add eggs, one at a time, and beat vigorously until mixture is smooth and glossy. Spoon 6 mounds of dough 3 inches apart onto an ungreased cookie sheet.

Bake for 20 minutes at 425°F. Prick puffs with sharp knife and cool for 1 hour. Split each puff and fill with ice cream, pudding, or whipped cream. Top with chocolate syrup and/or peanuts.