(at time of publication)
- ⅓ cup reduced-fat spread
- ¾ cup flour, sifted
- 3 eggs, lightly beaten
- 60g dark chocolate, chopped
- 2 x 150g tubs 98% fat-free vanilla Frûche
1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place spread and 3/4 cup water in a saucepan and bring to the boil. Once boiling, add flour and stir vigorously for 30 seconds until mixture comes away from the sides.
2 Use a stick blender or food processor to beat mixture.Allow to cool slightly. Slowly add eggs as mixture thickens.
3 Drop 15 tablespoons of mixture onto prepared trays. Bake for 25 minutes or until puffed and golden. Working quickly, pierce a small hole in the side of each profiterole with a skewer and return to oven. Turn off oven and leave the door slightly ajar, allowing profiteroles to cool for 45 minutes. Cut in half horizontally.
4 Place chocolate in a small microwave-proof bowl and melt on high for 30 seconds. Carefully spoon into a small plastic bag. Squeeze chocolate into one corner of bag. Use scissors to snip off the bag corner to make a piping bag. Pipe chocolate over the top half of profiteroles and allow to set.
5 Spoon 2 teaspoons Frûche onto the base of each profiterole. Place top half of profiteroles over Frûche. Serve immediately.
1/2 cup butter4 eggs100g dark chocolate3/4 cup flour200ml thickened cream
What we did
- Replaced butter with reduced-fat spread
- Used fewer eggs
- Replaced cream with vanilla Frûche
- Reduced the amount of dark chocolate used
HFG profiteroles (per serve)
Total energy 870kJTotal fat 10g (3g saturated fat)
Traditional profiteroles (per serve)
Total energy 1700kJTotal fat 34g (21g saturated fat)
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 1g
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