PREPARATION:

1. Preheat oven to 400°F. Combine water and margarine in medium saucepan. Bring to a boil over high heat. Reduce heat to low; stir in flour until well blended. Remove from heat, stir in eggs one at a time until well blended.
2. Spoon 4 tablespoons batter side by side to form cloverleaf on ungreased baking sheet. Repeat with remaining batter. Bake 35 minutes or until golden brown.
3. Combine strawberries, peaches, sugar substitute, vanilla and almond extract in medium bowl. Place 3/4 cup strawberry mixture in food processor or blender; process until smooth. Return to remaining strawberry mixture; set aside.
4. Once cream puffs are done, place baking sheet on wire rack; cool completely. Cut each cream puff in half crosswise. Spoon 1/4 cup ice cream or whipped topping on bottom half of each cream puff. Spoon about 1/2 cup strawberry mixture on top of ice cream; top with top half of cream puff. Sprinkle with powdered sugar. Serve immediately.