1. Lightly coat a baking sheet with nonstick cooking spray; set aside.

2. In a small saucepan combine the water and butter. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Drop mixture in 8 mounds, 3 inches apart, on the prepared sheet.

3. Bake in a 400 F. oven for about 30 minutes or until golden brown. Transfer cream puffs to a wire rack; cool. Cut tops from puffs; remove soft dough from insides.

4. Meanwhile, for filling, prepare pudding mix according to package directions, using the fat-free milk. Stir in peppermint extract. Cover surface with plastic wrap. Chill until ready to serve.

5. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Replace tops. If desired, sprinkle with powdered sugar or cocoa powder.

Mocha Cream Puffs: Prepare as directed, except omit peppermint. Add 2 tsp. instant espresso powder or instant coffee crystals with the milk when preparing the pudding.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.