Instructions: Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly. Add eggs, 1 at a time, beating until smooth.

Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased baking sheets. Bake at 450 degrees for 10 minutes; reduce temperature to 325 degrees, and bake 15 more minutes or until golden. Pierce cream puffs with a fork to let steam escape, and cool.

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples,blueberries, and lemon juice.

Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top. Garnish, if desired.

This recipe yields 7 servings.

Comments: To serve with cinnamon ice cream, soften vanilla ice cream, and stir in 2 to 3 teaspoons ground cinnamon; freeze.

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