-----------------------------------PUFFS-----------------------------------
      1 c  All purpose flour

    1/4 ts Salt

      1 c  Water

      2 tb Margarine

      2    Eggs

      1    Egg white

           Vegetable cooking spray
-----------------------------CHOCO-LITE FILLING-----------------------------
      9 oz Pkg sugar free chocolate-

           -instant pudding
      1    Tub lite Cool Whip

           Mint leaves
  PUFFS: Combine flour and salt; set aside.  Combine water and margarine in a
  large saucepan; bring to boil.  Reduce heat to low and add flour mixture,
  stirring vigorously until mixture leaves the sides of the pan and forms a
  ball.  Remove from heat and let cool for 3 minutes. Add egg white (at room
  temperature) one at a time beating after each addition.  (dough will be
  smooth)  Pipe or spoon dough into 24 mounds, 1 inch apart, onto a baking
  sheet coated with cooking spray. Bake at 400 degrees for 25 minutes or
  until
  crisp and golden.  Cool on racks.  Cut off tops, set lids aside.  Pull out
  and discard soft dough inside.
  CHOCO-LITE FILLING: Make pudding according to pie directions with skim
  milk.
  Chill at least 1 hour.  Pipe 1 teaspoon of lite cool whip and 1 teaspoon of
  pudding mixture into each cream puff, place lid on top.  Arrange on platter
  with mint garnish.  Keep chilled until 5 minutes before serving.