Choux pastry with strawberry yoghurt filling (diabetics)

  • 65 g Butter or margarine
  • 1 pinch salt
  • 150 g Flour
  • 3 eggs (size M)
  • 10 sheets white gelatine
  • 500 g Strawberries
  • 3 (à 150 g) Cup of skimmed milk yogurt
  • 50 g Diabetic sprinkle sweetness
  • grated zest of 1 untreated lemon
  • 200 g whipped cream
  • Mint leaves
  • Scattered sweetness
  • baking paper
45 minutes
Bring 1/4 liter of water, fat and salt to the boil. Pour in the flour all at once and mix with a wooden spoon to form a smooth dough. Stir the dough on the stove until it loosens from the bottom of the pot as a lump. Stir in the eggs one by one. Pour the dough into a piping bag with a star nozzle. Draw a circle (24 cm Ø) on a baking sheet lined with baking paper. Pour out a circle with 2/3 of the dough like a snail. Spray a second layer on the outer edge. From the rest of the batter, sprinkle 10-12 small tuffs onto the baking sheet. Dough in a preheated oven (electric stove: 200 ° C / gas: level 3) approx. 25Bake for minutes, take the small tuffs out of the oven after about 15 minutes. Let the baked goods cool down. Soak gelatin. Wash and clean the strawberries and cut 2/3 of the strawberries into small pieces. Mix the yogurt, powdered sugar, lemon zest and strawberry pieces. Squeeze out the gelatine and dissolve it over low heat and stir into the yoghurt mixture. Chill the cream. Whip the cream. As soon as the cream starts to set, fold in the cream. Spread the strawberry cream in a dome shape on the choux pastry base and refrigerate for about 1 hour. Halve the remaining strawberries. Decorate the cake with the choux pastry, the strawberry halves and the mint leaves. Serve dusted with powdered sugar. Makes about 12 pieces
of which 4 g sorbitol. 1 1/2 BE
1 portion approx:
  • 200 kcal
  • 840 kJ
  • 7 g protein
  • 12 g fat
  • 18 g carbohydrates


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