Choux pastry with strawberry-yoghurt filling (diabetics)

Name: Choux pastry with strawberry-yoghurt filling (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 65 g Butter or margarine; 1 pinch Salt; 150 g Flour; 3 Eggs (size M); 10 sheets white gelatine; 500 g Strawberries; 3 (150 g each) Cup of skimmed milk yoghurt; 50 g Diabetic scattered sweetness; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Whipped cream; 7-10 Tbsp Mint leaves; 7-10 Tbsp Scattered sweetness; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

65 g Butter or margarine
1 pinch Salt
150 g Flour
3 Eggs (size M)
10 sheets white gelatine
500 g Strawberries
3 (150 g each) Cup of skimmed milk yoghurt
50 g Diabetic scattered sweetness
7-10 Tbsp grated rind of 1 untreated lemon
200 g Whipped cream
7-10 Tbsp Mint leaves
7-10 Tbsp Scattered sweetness
baking paper

Directions

1
Boil 1/4 litre of water, fat and salt. Pour in flour at once and mix with a wooden spoon to a smooth dough. Stir the dough on the stove until it comes off the bottom of the pot as a lump. Stir in the eggs one after the other. Pour the dough into a piping bag with a star-shaped spout. Draw a circle (24 cm Ø) on a baking tray lined with baking paper.
2
Spray a circle with 2/3 of the dough like a snail. Spray a 2nd layer on the outer rim. Spray 10-12 small tuffs of the remaining dough onto the baking tray. Bake the dough in a preheated oven (electric: 200°C/ gas: level 3) for about 25 minutes, if necessary remove the small tuffs from the oven after about 15 minutes. Let the pastry cool down. Soak the gelatine. Wash and clean the strawberries and cut 2/3 of the strawberries into small pieces. Mix yoghurt, sweetener, lemon peel and strawberry pieces. Squeeze out the gelatine and dissolve at low heat and stir into the yoghurt mixture. Put the cream in a cool place. Whip cream until stiff.
3
Wash and clean the strawberries and cut 2/3 of the strawberries into small pieces. Mix yoghurt, sweetener, lemon peel and strawberry pieces. Squeeze out the gelatine and dissolve at low heat and stir into the yoghurt mixture. Put the cream in a cool place. Whip cream until stiff. As soon as the cream becomes firm, fold in the cream. Spread the strawberry cream on the choux pastry base in a dome shape and chill for approx. 1 hour. Halve the remaining strawberries. Decorate the cake with the choux pastry tuffs, the strawberry halves and the mint leaves. Serve sprinkled with powdered sweetness. Makes about 12 pieces
4
As soon as the cream becomes firm, fold in the cream. Spread the strawberry cream on the choux pastry base in a dome shape and chill for approx. 1 hour. Halve the remaining strawberries. Decorate the cake with the choux pastry tuffs, the strawberry halves and the mint leaves. Serve sprinkled with powdered sweetness. Makes about 12 pieces
5
of which 4 g sorbitol. 1 1/2 BE