Heat oven to 375 F. Bring water and margarine to a boil. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops. Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving. To serve, top each cream puff with 1/4 cup strawberries.

* calories 149

* carbohydrates 14 g

* protein 3 g

* fat 9 g

* calcium 79 mg

* sodium 190 mg

* cholesterol 70 mg

* dietary fiber 1 g

Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias