3 cups cut-up fresh fruit , (strawberries, peaches, raspberries, blueberries), cut into bite-size pieces
1/2 cup light jam , (strawberry, raspberry, apricot)
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 whites, one at a time, on medium speed with electric mixer or vigorously with a wooden spoon, until smooth and glossy. Drop dough by scant 50 mL, 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 7 mL jam onto bottom of each puff. Top each with 50 mL frozen yogurt or whipped topping, then 50 mL fruit. Top with puff top. Serve immediately.