Mint leaves PUFFS: Combine flour and salt; set aside. Combine water and margarine in a large saucepan; bring to boil. Reduce heat to low and add flour mixture, stirring vigorously until mixture leaves the sides of the pan and forms a ball. Remove from heat and let cool for 3 minutes. Add egg white (at room temperature) one at a time beating after each addition. (dough will be smooth) Pipe or spoon dough into 24 mounds, 3 cm apart, onto a baking sheet coated with cooking spray. Bake at 200ºC or 25 minutes or until crisp and golden. Cool on racks. Cut off tops, set lids aside. Pull out and discard soft dough inside. CHOCO-LITE FILLING: Make pudding according to pie directions with skim milk. Chill at least 1 hour. Pipe 1 teaspoon of lite cool whip and 1 teaspoon of pudding mixture into each cream puff, place lid on top. Arrange on platter with mint garnish. Keep chilled until 5 minutes before serving.