A light, fruity dessert perfect for spring

The pastry that cream puffs, profiteroles and eclairs are made from is called pate a choux. It is made by cooking a dough first on the stove, then beating whole eggs into it. This mixture - which lies somewhere between a dough and a batter - then is piped or spooned onto a baking sheet and finished in the oven.

It's during this final baking stage that the eggs release steam that causes the dough to puff up, producing hollow shells.

And it all sounds more complicated than it really is. These treats come together without too much trouble. Best yet, while these desserts may look substantial, they have just 116 calories (when filled with whipped cream).

You also can fill these pastries with pastry cream (or pudding), ice cream or sorbet, or even a savory filling (if the latter, omit the sugar from the dough). We chose to flavor ours with lemon zest, but you could use any extract or zest, or leave them plain. You also could use other berries in place of the strawberries. The puffs should be made the day they are served. In a pinch, they can be frozen.

Lemon and strawberry cream puffs

Start to finish: 45 minutes

Servings: 12

For the puffs:

3/4 cup water

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons sugar

Pinch of salt

3/4 cup all-purpose flour

4 eggs

Zest of 1 lemon

For the filling and topping:

1 pound fresh strawberries, hulls removed, cut up

2 tablespoons sugar

1 teaspoon vanilla extract

Whipped cream or lemon sorbet, to fill

Heat the oven to 425 degrees. Coat a baking sheet with cooking spray, then line it with parchment paper.

In a medium saucepan over medium-high, heat the water, butter, sugar and salt until boiling. Add the flour and stir vigorously while continuing to cook until the mixture forms a ball, pulls away from the sides of the pan and all dry flour has been absorbed.

Transfer the dough to the bowl of a stand mixer and beat on medium with the paddle attachment for 1 minute. Add the eggs, one at a time, scraping down the bowl and making sure that each is incorporated into the mixture before adding the next.

Using a large spoon, form the dough into golf ball-sized mounds and arrange on the prepared baking sheet, allowing 3 inches between each. Bake for 10 minutes. Lower the oven temperature to 350 F and continue to bake until golden, crispy and light, about another 15 to 20 minutes. Set aside to cool.

While the puffs bake and cool, in a medium bowl combine the strawberries, sugar and vanilla. Lightly crush the strawberries with a fork. Set aside.

After the puffs have cooled, cut them in half crosswise. Fill each with berries and whipped cream or sorbet.

Nutrition information per serving, with whipped cream filling (values are rounded to the nearest whole number): 116 calories; 77 calories from fat (66 percent of total calories); 9 g fat (5 g saturated; 0 g trans fats); 94 mg cholesterol; 8 g carbohydrate; 2 g protein; 1g fiber; 43 mg sodium.