Instructions: Combine water and margarine in a saucepan; bring to a boil. Add flour all at once, stirring vigorously over low heat about 1 minute or until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly. Add eggs to flour mixture, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop batter by slightly rounded tablespoonfuls 2 inches apart on an ungreased baking sheet. Bake at 400 degrees F. for 30 minutes or until golden and puffed. Cool away from drafts. Cut tops off cream puffs; pull out and discard soft dough inside. Combine cornstarch, milk, flavorings, and sugar in a heavy saucepan. Cook until mixture comes to a boil, stirring constantly; boil 1 minute. Let cool. Add yogurt to cooled cornstarch mixture; stir to blend. Fold in sliced strawberries. Fill cream puffs evenly with strawberry mixture; replace tops. Sift powdered sugar over cream puff tops. 9 servings.

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