1. Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside.

2. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.

3. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes.

Reduce heat to 400 F. and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally.

4. To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over each.

Each serving provides: 1 Fa, 1/2 P, 1/2 B, 1/2 Fr, 25 C. Per serving: 178 cal, 5 g pro, 9 g fat, 20 g car, 129 mg sod, 106 mg chol.