-(sweetened) 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. NUTRITIONAL ANALYSIS per serving: calories 149 carbohydrates 14 g protein 3 g fat 9 g calcium 79 mg sodium 190 mg cholesterol 70 mg dietary fiber 1 g