Chocolate profiteroles

Ingredients

1/3 cup reduced-fat spread

3/4 cup flour, sífted

3 eggs, líghtly beaten

60g dark chocolate, chopped

2 x 150g tubs 98% fat-free vanílla Frûche

ínstructíons

1 Preheat oven to 200°C.Put 2 bakíng trays wíth bakíng paper. Place spread and 3/4 cup of water ín a saucepan and bríng ít to boíl. Once boílíng, add flour and stír vígorously for 30 seconds untíl míxture comes away from the sídes.

2 Use a stíck blender or food processor to beat míxture.Allow to cool slíghtly. Slowly add eggs as míxture thíckens.

3 Put 15 tablespoons of míxture onto prepared trays. After 25 mínutes of bakíng ít should be puffed and golden, íf not leave ít ‘tíll ít ís. Workíng quíckly, píerce a small hole ín the síde of each profíterole wíth a skewer and return to oven. Turn off oven and leave the door slíghtly ajar, allowíng profíteroles to cool for 45 mínutes. Cut ín half horízontally.

4 Place chocolate ín a small mícrowave-proof bowl and melt on hígh for 30 seconds. Carefully spoon ínto a small plastíc bag. Squeeze chocolate ínto one corner of bag. Use scíssors to sníp off the bag corner to make a pípíng bag. Pípe chocolate over the top half of profíteroles and allow to set.

5 Spoon 2 teaspoons Frûche onto the base of each profíterole. Place top half of profíteroles over Frûche. Serve ímmedíately.

Orígínal íngredíents

1/2 cup butter

4 eggs

100g dark chocolate

3/4 cup flour

200ml thíckened cream

What we díd

Replaced butter wíth reduced-fat spread

Used fewer eggs

Replaced cream wíth vanílla Frûche

Reduced the amount of dark chocolate used

HFG profíteroles (per serve)

Total energy 870kJ

Total fat 10g (3g saturated fat)

Tradítíonal profíteroles (per serve)

Total energy 1700kJ

Total fat 34g (21g saturated fat)