Lemon Profiteroles

Makes 10, 95 cals each

150ml/1/4 pt water
Pinch sugar
50g/2oz Vitalite low-fat spread
65g/2 1/2oz plain flour
Grated rind of 1 lemon
2 eggs
3 level tbsp lemon curd
225g/8oz fat-free fromage frais
Pinch Canderel
Lemon rind and Canderel to serve

Method

Preheat oven to 220C/425F/Gas 7. Pour the water into a small saucepan and stir in the sugar and low fat spread. Bring the mixture to the boil. Add the flour, remove the pan from the heat and beat well. Return to the heat and stir until the mixture leaves the sides of the pan. Remove from the heat and leave to cool.
Line a baking sheet with non-stick baking parchment. Beat the eggs and add them to the flour mixture with the lemon rind until a smooth glossy mixture is formed. Drop 10 spoonfuls onto the baking sheet, leaving space between each one, and cook for 15-20mins. Remove from the oven and make a hole in each with a skewer. Beat the lemon curd, fromage frais and Canderel together and use to fill each profiterole. Serve with more lemon rind and sprinkle with Canderel.
Sent in by Yvonne Woodhoue, Netherend